
Copyright N"* 



COPYRIGHT DEPOSIT. 



MARTYN'S MENU DICTIONARY 



Copyright, 1903, by 
CHARLES MARTYN. 



Published by The Caterer Publishing Co. 
NEW YORK. 



LIBRARY of CONGRESS 

Twe Oepies Received 

OCT 29 1906 

Cepyrtffht Entry 

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CGFY B. 



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The Technical Press, 

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INTRODUCTORY REMARKS 

So great is the number of French words, names and terms in 
use for dining and culinary purposes, that it would require a large 
volume to list all of them, and it has been difficult to decide just 
where to draw the line between those which do and those which do 
not need explanation or translation, but I believe that the selection 
contained in this dictionary will be found of practical service when 
compiling or revising menus or bills of fare, etc., and on other 
similar occasions. 

It should also be remarked that this book is not intended to 
take the place of works like Fellows' "Ohefs Reminder and a 
Selection of Dishes," or Senn's "French Menus," both of which 
excellent books are in purpose a dictionary of dishes — instead of, 
like this, a dictionary of words and phrases. 

The making of the book was suggested by the little volume 
entitled "Latin de Cuisine." published several years ago, and in 
conception (before this work commenced to grow to its present 
larger size), I found many suggestions and a good deal of assist- 
ance in a study of its pages. 

In conclusion, I take pleasure in acknowledging that in the 
somewhat arduous task of compilation I received much valuable 
assistance from Mr. Adolphe Meyer, author of "The Post-Graduate 
Cookery Book" and other equally well known works. 



A FEW GRAMMATICAL RULES 



ADJECTIVES, PAST PARTICIPLES AND ARTICLES MUST AGREE 
IN GENDER AND NUMBER. 

Adjectives, past participles and articles must agree in both gender and num- 
ber with the substantives which they qualify. 

It is a common error — but one to be carefully avoided — to follow a feminine 
substantive with a masculine adjective, or a plural with a singular. 

The rules for forming the plural are given on page 5. 

The general rule for forming the feminine of an adjective is to add e to the 
masculine, as petit, masculine, petite, feminine. This is the invariable rule 
with past participles (as saute, masculine, saiitee, feminine). 

The principal exceptions to the rule as it applies to adjectives are : 

(1) Tiiose ending in the masculine with a silent e, remain the same in the 

feminine. 

(2) Those ending in el, eil and n (and also words of one syllable ending in s 

and t) form the feminine by doubling the last letter and adding a silent 
e (as bon, masculine, bonne, feminine). 
^xpais, expres, muet and sujet do not come within the description given 
above, but they follow the same rule. 

(3) Those ending in /, change the / into ve (as neuf, masculine, neuve, femi- 

nine.) 

(4) Those ending in x. change the x into se (as heureux, masculine, heureuse, 

feminine). 

(5) Those ending in er and ei follow the general rule of adding a silent e, 

but they also take in the feminine a grave accent (as amer, mas- 
culine, amere, feminine). 

(6) Those ending in c, change the c into que (as Turc, masculine, Turque, 

feminine. 
There are three exceptions to this rule, blanc, franc and sec. In the feminine 
they are blanche, franche and seche. 



EXCEPTIONS. 

There are a few exceptions to these rules, among them being : 
Long, masculine, longue, feminine, 
Frais, masculine, fraiche, feminine. 
Doux, masculine, douce, feminine. 
Beau {bel before a vowel), masculine, belle, feminine. 
Mou (mol before a vowel), masculine, molle, feminine. 
Nouveau {nouvel before a vowel), masculine, nouvelle, feminine. 
Vieux {vieil before a vowel), masculine, vieille, feminine. 



FORMING THE PLURAL. 

As a general rule, the plural of both substantives and adjectives is formed by 
adding s (as pomme, singular, pommeH, plural). 
The principal exceptions are that : 

(1) Words in the singular ending in s, x, or ^ (as ftls, noix, n&z), remain the 

same in the plural. 

(2) Words ending in au, eau, eu, ieu, oeu, take x in the plural instead of s (as 

maquereau, maquereaux) . 
The same rule applies to a few words ending in ou (as chou, hijou, joujon). 

(3) Words ending in al and ail change those terminations into aux (as animal, 

singular, animaux, plural. There are though a few exceptions to this 
rule, including carnaval, eventail and serail, wliich take s in the plural ; 
and ail, which becomes aulx in the plui-al. 

(4) Compound woi-ds when compo.sed of 

(a) Two substantives or an adjective and a substantive, take the plural on 

both words (as choufleur, singular, chouxfleurs, plural). 

(b) Two substantives separated by a preposition, take the plural on the first 

word only (as chef d'oeuvre, singular, chefs d'oeuvre, plural). 

(c) A substantive and a verb, take the plural on the substantive only. 

The plural of past participles is always formed by adding s. There are no 
exceptions to this. 

THE POSITION OF ADJECTIVES AND PAST PARTICIPLES. 

Exactly the contrary to the rules of the English language, adjectives in 
French nearly always come after the substantive (as de Veau chatide, warm 
water). 

The principal exceptions are the following (which come before the substan- 
tive, as un hon ami, a good friend) : 

Beau, hon, grand, gros, jeune, joli, mauvais, mechant, meill&ur, moindre, 
petit, saint, vieux, vrai. 

Past participles always come after the substantive (as Ris de veau hraisS, 
Poulet saute, etc. 

PREPOSITIONS. 

The only prepositions that come within the scope of this work are : 
a, at, in, to, "for the purpose of," by means of. 
Apres (denoting time), after. 
Avant (denoting time), before. 
De, of, from. Also with, after a word meaning "to fill." 

De is used without the article to signify quality, number, weight or 
measure (as un morceau de fromage, une bouteille de vin) and when 
an English adjective is rendered in French by a noun (as Burgundy 
wine, vin de Bourgogne). 
En, in. 

Sans, without. 
Sous, under. 
Sur, on, upon. 
In general literature, en is only used to signify "in," when the sense is rather 
vague and indefinite as "in place." "in summer," etc., the word dans being used 



for the definite meaning (as dans ma poche, in my pocket), but for menu pur- 
poses, dans is never used, the word en always taking its place (as en caisses, 
en tasse, etc.), except when a (followed by le, la, I') is used. 

THE DEFINITE ARTICLE. 

The definite article le (masculine), la (feminine), les (plural, either mascu- 
line or feminine), must in the French of ordinary life be placed before every 
noun. Even if several nouns follow in succession, each must be so distinguished 
(as — the salt, pepper and vinegar, le sel, le poivre et le vinaigre) . 

To avoid tiresome repetition, the article has been practically eliminated for 
menu purposes, except after the preposition d (meaning "in" or "with"), as 
a la remoulade. 

It may, though, as a matter of courtesy, be used before the name of a country. 

Before a vowel or an aspirate h, le and la become l'. 

In the masculine when the sense calls for de to precede the definite article 
in the singular, the two take the form of du before a consonant, and in either 
masculine or feminine, the two take the form of des in the plural. 

CAPITALS. 

The promiscuous use of capitals should be carefully avoided, as (except of 
course at commencement of sentences) they are in French permissible only for 
proper names and the names of countries, cities, etc. Even adjectives such as 
French, English, etc., are written without capitals (frangais, anglais, eic). 

The more general use of capitals for menu purposes must be guided by in- 
dividual taste, but it should always be consistent in application. 

WHEN "A LA" IS OMITTED. 

As the present fashion favors in many cases the dropping of the "^ la" 
(though that is itself short for a la mode or a la mode de), it is necessary to lay 
special stress on the fact that the single word thus left to name the style, must 
still be treated exactly the same as if preceded by d to or « la mode — that is to 
say, if an adjective it must always be feminine-singular, no matter what the 
gender and number of the dish itself, because the word "mode" is feminine- 
singular. 

For example, if you wish to say neiv peas, the translation is pois nouveaux 
(the adjective nouveaux, masculine-plural, the same as the noun pois) ; but if 
you are writing peas, new style (in the fashion referred to), you translate it 
pois, nouvelle (the adjective nouvelle, feminine-singular, because it refers to the 
word, "mode," style). 

If when correcting a menu, you are in doubt whether the adjective following a 
noun, qualifies it and should consequently agree with it in gender and number 
or should stay feminine to agree with "mode," see if you would translate it by 
using the English word "style" and if so leave it feminine-singular. 

When d la is used, it generally follows the name of the dish without any 
comma between (as Mousse de jamhon d la Yinitienne) though the use of the 
comma is permissible. When the d la is omitted, always divide by the comma 
(as. Mousse de jamhon, V4nitienne). 



PRONUNCIATION 

VOWELS. 

A 

A, like English Ar (as "table," pronounced tar-h\). 

Ai, like English Ay. 

Aim, ain, like English Ang. 

Am, an, like English Ong (as nearly as it is possible to describe it — something 

between arng and ong), except when the w or n is doubled (as ann4e) 

thfen pronounce as stated for "a" (arn-nay), etc. 
Au, like English o (long). 
Ay, like English a-e (together in one sound) except. when followed by another 

vowel, then pronounce like ay. 

E 

E without an accent : — 

(1) In words of one syllable and at the close of a syllable in longer words^ 
pronounce er, but very short (as de pronounced der, saying the er as 
short as possible). 

(2) at the end of words of more than one syllable, do not pronounce at all. 

(3) at the end of words when followed by a, r, or z (silent), pronounce 
like e. 

(4) at the end of words when followed by r sounded or any other consonant, 
pronounce like e. 

(5) in femme and a few other words, pronounce like ar. 
% with the acute accent (e), like English a, short. 

£3 and e, like a (long), as tete, pronounced tayt. 

Eau, like o (long). 

Ei, like ay. 

Ein, like ang. 

Em, en (see am). 

Eu, like ttr (exactly like 6 in German schon). 

I 

I, like English e. 

Ian, like e-arng (in one sound). 

len, like e-arng (in one sound) — except at end of word, then, e-ang. 

Im, in, like ang. 

Ion, like e-ong (in one sound). 

O 

O, like English o. 

Oeu, like ur. 

Oi, oe, like o-ar, but all in one syllable (as roi, pronounced ro-ar, said together 

as one sound). 
Oin, like o-arng (in one sound). 
Om, on, like ong. 
Ou, like 00. 
Oy, like o-ar-y (same as oi, but with the y applying on the next syllable as 

royal, pronounced ro-ar yarl). 



u 

U, like German u (learn the sound by saying "u" with your lips rounded for 

whistling). 
After q, unless followed by i, u is generally silent (as quatre, pronounced 

kartr). 
Ue, silent at end of word. 
Um, un, like urng. 
Uy, like u-e (pronounced as one sound), 

Y 

Y, like English e. 
Ym, like ang. 

Other combinations of vowels, ia, ie, ieu, io, ua, ue, ui, etc., are pronounced 
according to the rules for the individual letters, except that the combination is 
run together into one sound. 



CONSONANTS. 

B, the. same as in English. 

C (1), like English A- when before a consonant or before a, ai, au, o, oe, ou, u 
(as caisse. pronounced kase), and usually at the end of a word, though 
in some instances (as estomac, flane, hlanc, etc.) it is silent. 
(2) like s, or ss before e, i or p (as douce, pronounced doose), or when it is 

marked by a cedilla (g). 

Cc, like the English k, except before e and * when it is pronounced ks or x. 

Ch, usually sh before a vowel (as chaud, pronounced sho), but it has the 

sound of k before a consonant and in most words derived from the Greek 

(as Bacchus, pronounced Back-us). 

D, as in English, except at the end of words when it is not pronounced at all 

(except in proper names as David, etc., and in the word sud). 
F, as in English, except that it is silent in neuf (before a consonant) and in 

clef, chef d'oeuvre, cerfs, oeufs, hoeufs and nerfs. 
G (1) Hard (as in the English word garden) before o, «», o, ou, u and all 
consonants. 
(2) like sh (something between sh and zh) before e, i and y. 
At the end of a word it is generally silent. Also elsewhere in a few words, 
doigt, vingt, signet, etc. 
Gn. "liquid" in sound (as mignon, pronounced me-nyon, all run together). 
H. always silent. 

J. pronounced sh (something between sh and zh). 

L. as in English, except that it is usually silent at the end of words terminating 
in il (as persil, pronounced pers-e) and it is also "liquid" in sound when 
preceded by i in a word (as louillon, pronounced hoo-e-ong, all run 
together), fits and pouls. 
M, as in English, except that mn is pronounced nn in automne and condamner. 
In other words both letters are sounded (as insom-nie^ etc.). 
Also see Am and em. 
N, as in English. Also see An and en. 

P. as in English, except that it is silent at the end of words and in a few other 
cases (as sept, lapteme, compte. temps, prompt, etc.). 
Ph, like F. 



Q, qu. usually like K. 

Qua, pronounced AVer in a few words of three or more syllables (as aqua- 
tigue, etc. ) . 
R, as in English, except that you must "roll" it a little more at the beginning 
of a word. 
R is, though, generally silent at the end of words of two or more syllables 
terminating in er, ier (as herger, prouounced hersh-a, etc.), except amer 
(pronounced armair), Vhiver (pronounced le-vair), la cuiller, Venfer and 
a few others. 
Rr, like a single r when followed by a silent e (as heurre) . 
S (1) a hard hissing ,<? at the beginning of words and before or after a conso- 
nant as sel, soir (pronounced so-ar, all in one syllable), etc. 
(2) the soft sound of ^ between vowels (as rose, pronounced roz, etc.), 

except in compound words. 
At the end of a word s is silent, except fils, ours, vis, moeurs, gratis, lis and 

foreign names. 
Sc (1) as s or ss before e, i and t/ (as scene, pronounced sain). 

(2) as sh before a, o, u, I and r (as esclave, pronounced esklarve) . 
T, generally the same is in English, except that it is silent at the end of words 
(except fat, sept, knit, dot, hrut and a few others) ; that Ti is sounded 
like si, and Tk as a single T. 
V, as in English. 
X, generally Ks, but 

(1) as gs, if the syllable ex is followed by a vowel or h, and in the beginning 
of words of Greek origin. 

(2) as K if it is followed by ce or ci. 

(3) as -^ in deuwieme, dixieme. 

(4) as ss in dix, six. soixante, Bruxelles. 

(5) Silent at the end of a word, except when the next word begins with a 
vowel and then it is pronounced s (as dix ans, pronounced dees-arng) . 

Z, as in English, except that it is silent in assez, nex and chez and in the second 
person plural of verbs. 

In conversation, w^ords ending with a consonant are generally run into the 
next word if it begins with a vowel or aspirate h (as des enfants, pronounced 
dez-ong-fong) . 



NAMES OF THE MONTHS. 

Janvier, January. Jiiillet, July. 

Fevrier, February. Aotit, August. 

Mars, March. Septemibre, September. 

Avril, April. Oftobre, October. 

Mai, May. Novembre, November. 

Juin, June. D6cembre, December. 



Dimanche, Sunday. 
Lundi, Monday. 
Mardi, Tuesday. 
Mercredi, Wednesday. 



DAYS OF THE WEEK. 



Jeudi, Thursday. 

Vendredi, Friday. 

Samedi, Saturday. 

(le Mardi, on Tuesday, etc.) 



WRITING THE DATE. 

The most generally accepted style of writing the day and date in French is; 
(1), day; (2), day of month, in figures, preceded by "le ;" (3), month 
(4), year ; as : 

Samedi le 28 Avril, 1906 ; Saturday, April 28, 1906. 

Lundi le 14 Mai, 1906 ; Monday, May 14, 1906. 



CARDINAL NUMBERS. 



Un, une. One. 
Deux. Tv^o. 
Trois. Three. 
Quatre. Four. 
Cinq. Five. 
Six. Six. 
Sept. Seven. 
Huit. Eight. 
Neuf. Nine. 
Dix. Ten. 
Onze. Eleven. 
Douze. Twelve. 



Treize. Thirteen. 
Quatorze. Fourteen. 
Quinze. Fifteen. 
Seize. Sixteen. 
Dix-sept. Seventeen. 
Dix-huit. Eighteen. 
Dix-neuf. Nineteen. 
Vingt. Twenty. 
Vingt et un. Twenty-one. 

Vingt-deux. Twenty-two, 
Ttente. Thirty, etc. 



etc. 



ORDINAL NUMBERS. 



Le premier, la premiere. The first. 
Le second, la seconde ; le, la deux- 

i&me. The second. 
Le troisieme. The third. 
Le quatrifeme. The fourth. 
Le cinquieme. The fiifth. 
Le sixiSme. The sixth. 
Le septifeme. The seventh. 
Le huitieme. The eighth. 
Le neuvifeme. The ninth. 
Le dixi&me. The tenth. 



Une paire. A pair, a brace. 
Une demi-douzaine. A half-dozen. 



Le onzieme. The eleventh. 
Le douzieme. The twelfth. 
Le treizidme. The thirteenth. 
Le seizi^me. The sixteenth. 
Le dix-septieme. The seventeenth. 
Le dix-huiti6me. The eighteenth. 
Le dix-neuvifeme. The nineteenth. 
Le vingti&me. The twentieth. 
Le vingt-uniSme. The twenty-first. 
Le vingt-deuxiSme. The twenty- 
second, etc. 



Une douzaine. 
Une vingtaine. 



A dozen. 
A score. 



FRENCH— ENGLISH 

Including a number of German words and their 

translation; a few other miscellaneous 

food words, and wine names with 

brief descriptive notes. 



For English words with their equivalents in French (and in some cases 
in German), see the Second Section, commencing page 95. 



EXPLANATION OF ABBREVIATIONS. 



after a noun, signifies "mascul'ne 

, . ,, I Any qualifying adjective, participle or 

article, must be in the same gender 

as that of the noun. 



after a noun, signifies "feminine 
gender." 



1)1., after a noun, signifies "plural." Any qualifying adjective, loarticiple or 
article, used with such a word must also be in the plural (besides agi-ee- 
ing with it in gender — "masculine" or "feminine"). 

im. p., signifies "past participle." A word so marked is the past participle of a 
verb and expresses usually something done — ^as bouilli, boiled ; cuit, 
cooked, etc. It must agree with the word it qualifies in both gender and 
- number — if the noun is marked m., the past participle must be in its first 
form, as houilli; if the noun is marked /., the past participle must be 
made feminine also by adding e, as houillie ; if the noun is in the plurai, 
the past participle must be made plural also by adding s, as houilUs, 
m. pi. ; houillics, f. pi. 

Past participles are always placed after the nouns they qualify, as 
canard roti. 

adj., signifies "adjective." The adjective also must always agree in gender 
(w. or f.) and number (s. and pi.) with the noun which it qualifies. 
In this dictionary, adjectives appear in the masculine gender, but the 
feminine is indicated by the aflSx immediately following. As — ^bon, ne, 
adj., means "bon," masculine, and "bonne," feminine. As though there 
are many different changes, always turn to the rules on page 4 if in any 
doubt. 

Adjectives are usually placed after the noun, as pois nouiveaux, but for 
exceptions see page 5. 

The lilvral of adjectives is usually formed by adding s to the singular 
— ^as, bons, m. pi. ; bonnes, f. pi For special rules see though page 5. 

* signifies "in general use." 

t signifies "seldom, if ever, used." 



MARTYN'S MENU DICTIONARY 



13 



a (1) (as tt Paris, at or in Paris; 
a huit heures, at eight o'clock). 

(2) in (as cuit a Veau, cooked in 
water. 

(3) as une tasse a the, a tea cup 
(as distinguished from une tasse 
de the, a cup of tea). 

Aal (German). Eel. 
Aalraupen (German). Eel-pouts. 
Abaisse, /. Dough crust, a paste thin- 
ly rolled out. 
Abaiss6 e, pa. p. Rolled out (dough). 
Abajouest, /. Jowls, chops (of pigs). 
Abatage, m. Slaughtering. 
Abat-faim, m. Large portion*, large 

joint. 
A-batis, m. Giblets. 
Abats, m. Liver, lights, etc. 
Abatu, e, pa. p. Slaughtered. 
Abavo. An Indian pumpkin. 
Abdelavis. An EgjT)tian melon. 
Abdomen, m. Belly. 
Abendessen (German). Evening meal, 

supper. 
Abgebriiht (German). Scalded. 
Abime, e, adj. Spoiled. 
Abkochen (German). Parboil. 
Ablaufen (German) . Drain. 
Able, m. Whitefish. 
Ablette, ablette de mer, /. A small 

white fish. 
Abondance, /. Abundance. 

Come d'abondance. Cornucopia, 
horn of plenty. 
Abricot, m. Apricot. Confiture d'aj)- 

ricots. Apricot jam. 

Abricots glaces, m. pi; abricotef. 
Candied apricots. 

Abricote, e, adj. Coated with apri- 
cot jam. 
Abricotine, Apricotine (a cordial). 
Abricot-p^che, m. Apricot peach (a 

large variety). 
Abschaumen (German). Skimming. 



Absinthe, /. A liqueur tlistilled from 
wormwood. 

Abstinence, /. Abstinence. Jours 
(Vahstinence, fast days. 

Acabit, m. Taste, flavor, quality. 

Acacie, /. Acacia. 

Acajou, m. Cashew nut tree. 

Acarne, m. A fish similar to the 
John Dory. 

Accola (Italian). A marinated fish 
similar to tunny-fish. 

Accolade, /• Brace (of young rab- 
bits, etc.) 

Accommodage, m. Dressing, cooking. 

Accourci, e, adj. Shortened. 

Acerbe, adj. Harsh, bitter. 

Aceto dolce (Italian). Sour and 
sweet. A kind of Italian pickles. 

Achars, m. India pickles. 

Ache, /. Smallage. Wild celery. 
Ache d'eau. Water parsley. 
Ache de montagne. Skirret. 

Achoja. A Greek wine. 

Acide, adj. Sour. 

.^cidifie, e, pa. p. Ttirned sour. 

Acidule, adj. Slightly sour. 

Acre, adj. Sharp, tart. 

Acumine, e, adj. Pointed. 

Adegas. Title applied to buildings in 
Portugal in which wine is kept (in- 
stead of in cellars as elsewhere). 

Adelsberger. A red Hungarian wine. 

Adouci, e, pa. p. Sweetened. 

Adoucissement, m. Sweetening, 

softening. 

Adragant, adraganthe (gomme), adj. 
Gum adraganth (the principal in- 
gredient of gum paste ) . 

Adschen-pilavi. A Turkish dish of 
stewed meat with rice. 

Aeglefin. See aigrefln. 

Aere, e, adj. Aerated. 

Aeromel, m. Manna. 

Afatonier, m. Sloe tree. 

Affadissement, m. Loss of flavor, in- 
sipidity. 

Affame, e, pa. p. Starved. 

Affenthaler. A red German wine from 
the Baden district. 



14 



MARTYWS MENU DICTIONARY 



Affiloir, m. Steel, knife sharpener. 

Affriand6, e, adj. Made dainty. 

Affriole, e, adj. Appetizing. 

Affrit6, e, adj. Ready to fry. 

Africain, e, adj. African. 

Africains. A kind of French pastry. 

Agace, agasse, /. Magpie. 

Agaric champ^tre. A species of field 
mushroom. 

Agneau, m. Lamb. 

Agneau de lait, agneau de prin- 

temps. Spring lamb. 
Agneau tardif. Yearling lamb. 

Agreste, adj. Rustic, wild. 

Agro-dolce (sauce). A sweet sharp 
sauce. 

Agronomique, adj. Agricultural. 

Ahrweiler. A red Rhine wine. 

Aide' de cuisine, m. Under cook. 

Aigle. A gold colored, sub-acidulous 
Swiss w^ine. 

Aiglefin. See aigrefin. 

Aigre-doux, adj. Sharp-sweet. 

Aigrefin, m. A small haddock 
(written also, but incorrectly, 
"aiglefin" and "aeglefin"). 

Aigrelet-te, adj. Sourish. 

Aigrette, adj. Sour, piquant. 

Aigrette, /. Plume, tuft. 

Aigri, e, adj. Turned sour. 

Aigriette, /. Wild cherry. 

Aiguille a brider, f. Ti-ussing needle. 

Aiguillette, /. A long thread (of 
cooked bait, etc.) Breasts of ducks 
and geese are carved "en aiguil- 
lette." So-^if^t'Tif^s "fillets," as 
aiguillettes de bars, fillets of bass. 

Aiguis6, e, pa. p. Sharpened — either 
a sauce by adding vinegar or lemon 
juice, or an instrument (as knife). 
Whetted (the appetite). 

Ail, m. (aulx, pi.) Garlic. 
Ail d'Espagne. Rocambole. 
Un gousse d'ail. A clove of garlic. 
Une pointe d'ail. As much crushed 
garlic as will remain on the point 
of the knife. 

Aillade, /. Garlic sauce. 

Ailloli, /. Garlic flavored mayonnaise 
sauce. 



Aile, /. Wing. 

Aileron, m. Wing tip (also, some- 
times, fish fins ) . 

Airelle (or myrtille), f. Whortel- 
berry, huckleberry. 

Airelle rouge. Cranberry. 

Ajout6, e, pa. p. Added. 

Ajoutees, m. pi. Small garnish or 
side dishes. 

Ala. A red Austrian wine (Italian 
Tyrol district). 

a la (1) In general use; an elliptical 
form of a la mode or d la mode de 
(in the style, or fashion, of) as a 
la Frangaise (a la mode Fran- 
caise), French style; a la Marguery 
(a la mode de Margu6ry), Mar- 
gu6ry style. 

In this sense, the feminine sin- 
gular a la (or d V, before a vowel) 
is always used as it refers to mode. 
which is feminine. 

(2) with, as a la or erne, with 
cream. 

(3) of, as a V ananas, of pineapple 
(in this sense, the preposition de 
is though more generally used). 

(4) in, as d la moutarde, in mus- 
tard, in mustard sauce. 

In cases 2, 3 and 4, au is used 
instead of d la before a masculine 
noun commencing with a conson- 
ant (as au rhum) ; a V either fem- 
inine or masculine before a word 
commencing with a vowel or a 
silent consonant (as d Vorge, d 
Vhuile) ; and aux in every instance 
before a plural word, whether it 
is masculine or feminine or com- 
mences with a vowel or a con- 
sonant (as, aux epinards, aux 
fruits ) . 

Alasch. A cordial. 

Albanello. A slightly sweet, sharp, 
deep amber wine from: Sicily. 

Alberge, /. Alabaster. A clingiiig 
peach. 

Albran, m. Name applied in France 
to young wild ducks. After the 



MARTYN'S MENU DICTIONARY 



15 



month of October they are called 
the "canardeaus," and the month 
following "canards." 

Albuf6ra. Albufera, a lake near 
Valencia, Spain. 

Albumen, w. Albumen (white of 
egg). 

Alcantara. A pungent Sicilian wine. 

Alcarraza, m. A Spanish water 
cooler. A vessel of porous earth 
for cooling water. 

Alcool, m. Alcohol. 

Alcoolative, /. Alcohol extract. 

Alcyon, m- Halcyon. Kingfisher. 
Nids d'alcyon. Eidible swallows' 
nests. (See also, 7iids de sal- 
angane.) 

Ale, aile, /. Ale (Malt liquor). 

Aleatico. A sweet Italian dessert 
wine. 

Alenois cresson, w. Small garden 
cress. Pepper wort, pepper grass. 

Aleonzo. A white Italian wine. 

Algerien, m. A kind of French pas- 
try. 

Algerien-ne, adj. Algerian. 

Alible, adj. Nutritive. 

Alicante. A Spanish red wine, often 
prescribed for invalids. 

Aliments, m- pi. Food. 

Alimentaire, adj. Alimentary, re- 
lating to foods. 

Alimenteux-se, adj. Nourishing. 

Alise, /. Bean tree berry. Shad 
apple. 

Aliso. A native American wine 
(white). 

Alkermesse de Florence. A liqueur. 

Allemand-€, adj. German. 

Allemande, /. A white sauce. 

Allonge, e, adj. Lengthened. 

Allumette, /. Match. ALso strip, 
AUumettes d'anchois, strips of an- 
chovies (wrapped in paste). 

Almavica (Italian). An Italian 
sweet dish. 

Alose, /. Shad. 

Alouette, f. Lark. Snow bird. 

Aloxe. A still red Burgundy wine. 

Aloyau, m. Loin of beef*. Short 
loin. Sirloin. 



Alphabetique, adj. Alphabetic, with 

(paste) letter.s. 
Alphenic, m. Alphenic (white barley 

sugar). 
Alsacien-ne, adj. Alsatian. 
Alt6r6-e, adj. Altered. Thirsty, 

Tainted (of meat). 
Alto Douro. A section of Portugal 

famous for its port wine. 
Altomino. A white dry wine from 

Ttiscany, Italy. ' 
Alun, m. Alum. 
Alv6ole, m. Oomib, cell (of honey 

comb ) . 
Amande, /. Almond. 

Amandes cassees. Shelled almonds. 

Amandes en coques. Unshelled 
almonds. 

Amandes douces ameres. Sweet- 
bitter almonds. 

Amandes grillees ; amandes pra- 
linees (or, a la praline). Burnt 
almonds. 

Amande lisse. Almond comfit. 

En amande. Almond shaped. 

Huile d'amande. Almond oil. 

Lait d'amande. Milk of almonds. 

Amande, e, pa. p. Mixed with al- 
monds. 
Amarante, /. Amaranth (a kind of 

spinach). 
Amareno. An amber siherry like 

wine from Sicily. 
Amazone, f. Amazon. 
Ambassadeur, m. Ambassador. 
Ambassadrice, /. Ambassadress. 
Ambigu, m. Buffet lunch. 
Ambre, adj. Amber colored. 
Ambrosie, /. A cold drink of milk, 

vanilla kirschwasser and divers 

flavors. 
Amer, amere, adj.. Bitter. 
Americain, e, adj. American. 
Amerique, f. America. 
Amidon, m. Starch. 
Amiral, m. Admiral. 
Ammoniaque (liquide), /. Sal vola- 
tile. 
Amontillado. Term applied to sherry 

from its eighth to fourteenth year. 
Amourettes, /. Lambs' fries. 



16 



MARTYN'S MENU DICTIONARY 



Amphitryon, m. Host (at a feast). 
Entertainer. 

Amphore, /. Amphora (an antique 
vase). 

Amylace, e, adj. Containing or re- 
sembling starch. 

Ananas, /. Pineapple. Pine straw- 
berry. 

Ananas ( German ) . Pineapple. 

Ananas-Bowle (German). Pineapple 
cup. 

Anacarde, m. Cashew nut, cashew 
apple. 

Anarrhique, f. Catfish, wolf fish. 

Anchois, m. Anchovy. 

Ancien-ne, adj. Ancient, antique. 

Andouille, Andouillette, f. Chitterling 
(sausages). 

Anesse, /. She ass. 

Lait d'anesse. Ass^s milk. 

Aneth, m. Wild celery. 

Anett, m. Dill (pickle). 

Ange, m. Angel. Angel fish. Gateau 
des anges, angel cake. 

Angelique, f. Angelica (a liqueur 
from Angelica roots, etc.) 

Angelot, m. Angel. Angel fish. A 
kind of cheese made in Normandy. 

Anglais-e, adj. English. 

Angleterre, /. England. 

Anglois, m. A kind of plum tart. 

Angohert. A large cooking pear. 

Angoumois, m. Angoumois (a kind of 
apricot). 

Anguille, /. Eel. 

Animelles d'agneau, /. Lamb's fries. 

Anis, m. Anisf. 

Graine d'anis. Anise seed. 

Anis (German). Anise seed. 

Anisette, /. A cordial flavored with 
aniseed. 

Annadas. Term applied to young or 
1st year sherry. 

Annee, f. Year. 

Anon, m. A fish similar to the whit- 
ing. 

Anone, f. Custard apple. 

Anonyme, adj. Anonymous. 

Annuel-le, adj. Annual. 

Anserine, /. A wild spinach. 



Antediluvien-ne, adj. Antediluvian.. 

Antilope, /. Antelope. 

Antique, adj. Ancient. 

Aoilt, m. (Month of) August. 

Aoiite, e, adj. Ripened. 

Aperitif, m. Aperitive, /. Drinks 
such as absinthe, vermouth, cock- 
tails : so called on account of their 
tendency to stimulate (aperire, to 
open) the appetite. Also, laxative 
drinks. 

Apfel (German). Apple. 

Apfelsine (German). Orange. 

Apfelwein (German) . Cider. 

Api, in. Lady apple. A small 
French dessert apple, 'bright red on 
one side and greenish white on the 
other. 

Apicius. A Roman, spendthrift. 

Appareils. Culinary term' for pre- 
pared mixtures. Preparations for 
any event. Uappareil d'une fete, 
the preparations for a feast. 

Appetit, m. Appetite. 

Appetissant, e, adj. Appetizing. 

Appetissants. Hors d'oeuvre. 

Apprenti, e, m. f. Apprentice. 

Appr^te, /. Sippet, long and narrow 
slice of bread. 

Apprete, e, pa. p. Cooked, dressed, 
got ready. 

Approvisionnement, m. Supplying, 
supply of provisions. 

Approvisionneur, m. Provider. 

Apre, adj. Harsh. Vin dpre, harsh, 
acid wine. 

Apres. After. Next to (in rank), 
etc. 
Apres-dinner, m. After dinner, 

afternoon, evening. 
Apres-midi, m. Afternoon. 
Apres-souper, m. After supper, 
evening. 

Aprikose (German). Apricot. 

Aqua d'Oro. An Italian liqueur. 

Aquatique, adj. Aquatic, water. (As 
Oiseauw aquatiques, water fowl ) . 

Aquette, f. An Italian liquor. 

Aqueux-euse, adj. Watery. As, 
legmes aquenses, watery vegetables. 

Arabe, Arabique, adj. Arabic. 



MARTYyS MENU DICTIONARY 



17 



Arachide, /. Peanut. Earthnut. 

Arack, m. An-ack (a spirit distilled 
from rice, sugar cane or palm 
juice). 

Arbanne (Vin d'). A sparkling wine 
produced in lower Burgundy. 

Arbois (Vin d'). A sparkling wine 
produced in Lower Burgundy. 

Arbouse, /. Ai^bute berry. 

Arbre, m. Tree. 

Arbrisseau, m. Small tree, shrub. 

Arc-en-ciel, m. Rainbow. 

Areas. A red sligbtly sweet and acid 
Portuguese wine. 

Arche, /. Arche. 

Arctique, adj. Artie. 

Arde, e, pa. p. Burned. 

Arec, ar6ca, m. Areca. 
Arec d'Amerique. Cabbage palm. 
Areca catechu. Pinang palm, betel 

nut palm. 
Noix d'areca. Areca nut, betel 
nut. 

Ar^te, /. Fishbone. Beard (of bar- 
ley, etct). 

Argali, m. Argale, a wild sheep of 
Central Asia. 

Argent, m. Silver, silver money. 

Argente, e, adj. Silvered. 

Argenterie, f. Silver table service. 
Silver pantry. 

Argenteuil. A department in France 
celebrated for asparagus. 

Argentier, m. Silver man. 

Argentine, /. A small fish of the sal- 
mon family (also a flower and a 
mineral ) . 

Arille, f. Aril. 

L'arille du muscadier. Mace. 

Ariston (Greek term). A kind of 
bread dipped in wine. 

Arlequin, e, adj. Harlequin (style). 
From the Harlequin of the panto- 
mime, whose costume is made up of 
a great number of triangular pieces 
of different colored cloth sewed to- 
gether. Also formerly applied to a 
plate of remnants of meat. 

Aries. A town of France celebrated 



for its sausages {8aucisson& 

d' Aries). 
Arme Ritter (German). French 

toast. 
Armee, /. Army. 
Arm6nien-ne, adj. Armenian. 
Armoise, /. Wormwood. 
Aromates, m. Vegetable herbs used 

for flavoring. 
Aromatique, adj. Aromatic. 
Aromatis6, e, adj. Flavored with 

spicy or savory herbs. 
Arome, m. Aroma, spicy flavor or 

smell. 
Aronde, /. Swallow. Pearl oyster. 
Arracacha, m. Arraeacha (an es- 
culent resembling the parsnip). 
Arrache, e, pa. p. Torn away, 

stripped off. 
Arrack. See Arack. 
Arroche, /. Orache. 

Arroche des jardins, oraches cul- 
tivees. Garden orache, mountain 
spinach. 
Arrondi, e, adj. Rounded. 
Arros6, e, pa. p. Basted. 
Arrowroot getranke (German). Ar- 
rowroot drink. 
Arsac. A district famous for its 

wines (Bordeaux) — Chateau Le 

Tertre, etc- 
Art, m. Art. 
Art (German). Style. 
Artichaut, w. Artichoke. 

Artichaut d'hiver. Winter arti- 
choke. 

Artichaut des Indes. Batata, sweet 
potato. 

Artichaut de Jerusalem. Jerusalem 
artichoke, girasole. 

Artichaut des toits. House leek. 

Fonds (or culs) d'artichauts. Arti- 
choke bottoms. 

Artichauts a la Barigoule. Stuffed 
artichokes. 
Artimino. A red wine from Tuscany, 

Italy. 
Artischoke (German). Artichoke. 
Arza. An Arabian brandy from 

mare's milk. 



18 



MARTYWS MENU DICTIONARY 



Aschaffenburger. A still German wine 
from the Main valley. 

Asiatique, adj. Asiatic, luxurious. 

Asie. /. Asia. 

Asitie, f. Absence of appetite. 

Asparagine, /. Asparagine (a crystal- 
ized extract of asparagus). 

Asperges, f. pi. (in French always 
used in plural). Asparagus. 
Botte d'asperges. Bundle of aspara- 
gus. 
Pointes d'asperges. Asparagus 
tips. 

Aspic, m. Meat jelly. 

a I'aspic. .Set in aspic. Garnished 
with aspic. 

Aspiquer. A modern Parisian culi- 
narism, meaning to put lemon-juice 
or- '.'reduced vinegar" into a jelly, 
sauce or gravy. The expression is, 
though, misleading ; the proper verb 
to use would be aciduler, to acidu- 
late. 

Assaisonnant, e, adj. Seasoning, flavor- 
ing (as Plantes assaisonnantes). 

Assaisonng, e, adj. Seasoned. 

Assaisonnement, *?. Seasoning, condi- 
ment, sauce. 

Asseche, e, adj. Dried, drained. 

Assiette, f. Position. Plate. Plate- 
ful. 

Assiettes, assiettes volantes. Side 
dishes. 

Assiettee, /. A plateful. 

Assimil<^, e, pa- p. Assimilated. 

Assmansbausen. A red sparkling wine 
(German). 

Assmanshauser. A red Rhine wine. 

Assommer. To knock down, to slaugh- 
ter. 

Assorti, e, adj. Assorted (as, gateaux 
assortis, assorted (small) cakes). 

Assouvi, e, adj. Satiated, glutted. 

Assyrien, ne, adj. Assyrian. 

Asti. A red dry wine from Tuscany, 
Italj', made from muscatel grapes. 

Astrakan. Astrachan (a Russian 
city) ; also a caviar named after the 
city. 

Atelier, m. Shop, studio. 

Athenien, ne, adj- Athenian. 



Atherine. Sand-smelt. 

Atlante, m. Atlanta. 

Atlantique, adj. Atlantic. 

Atre, m. Hearth. Floor of oven. 

Attabler. To sit (a person) down at 
table. 

Attelet, in. Skewer, attelet (also 
Hdtelet). 

Attendri, e (also attendu, e), pa. p. 
made tender (by cooking) or hung 
till tender. 

Attereaux, m. Skewerfuls. Dishes 
which can be prepared "in haste." 
The practice of spearing dainty 
scraps on small skewers (as Atte- 
reaux de ris d'agneau, lamh sweet- 
breads on skewers). 

Attendrissement, m. Tenderness. 

Attiedi, e, adj. Tepid, lukewarm. 

Attirail, m. Utensil, tool, appliance. 

Attiser. To make or mend a fire. 

Attiseur, m. Fire-maker. 

Atti-ape, /. Trap, trick. (As Une 
hoite d'attrapes, a box of sugar 
plums, etc., each of which contains 
some bitter substance. 

An (masculine singular). See a la. 

Aube, f. Daybreak. A French town. 

Aub6pine, f. Hawthorne. 

Auberge, f. Inn. Une auherge sur la 
route, a wayside inn. 

Aubergine, f. Egg plant. 

Aubergiste, m. and /. Innkeeper. 
Host (of an inn). 

Audomarois, e, adj. St. Omer style. 

Auerhahu {German). Mountain or 
Heath cock. 

Aufgelost {German). Di^ssolved. 

Auflauf {German). Souffle! Ome- 
lette. 

Au four. Baked in the oven. 

Aufgerollt {German). Rolled. 

Auge, f. Tl-ough. 

Auldana. A white dry Australian 
wine. 

Aumelette. An ancient spelling of 
omelette. 

Aurore, f. Aurora. Dawn. A yel- 
low color. Sometimes used to mean 
"dished up high."t 



MARTYN'S 3IENU DICTIONARY 



19 



Austere, adj. Harsh. Sharp (to the 
taste). 

Austeru (German). Oysters. 

Australie, /. Australia. 

Australieu, ne, adj. Australian. 

Autoclave, m. A patented steam 
saucepan. 

Automne, f. Autumn. 

Autour, m. Goshawk. 

Autre, Other. 

Autriche, /. Austria. 

Autrichien, ne, adj. Austrian. 

Autruche, /". Ostrich. 

Auvernat, m. An Orleans wine. 

Aux (plural, masculine or feminine). 
See a la. 

Auxey. A still red Burgundy wine. 

Avant, irrei). Before. 

Avant-gout, m. Foretaste. 

Avant-hier, m. The day before yester- 
day. 

Avant-vieille, /. The day before the 
eve,, two days before. (As U avant- 
vieille de Noel, the day before 
Christmas eve.) 

Avec, prep. With, 

Aveline, /. Hazelnut, filbert. 

Aveuas. . See Avoine. 

Avi (a l')t. Burnt. 

Avide, adj. Greedy. 

Avine, e, pa. p.f Seasoned or stained 
with wine. 

Avitaillement, m. Supplying with 
provisions. 

Avize. A French department famous 
for its champagne. 

Avocat (poire d'avocat). Alligator 
pear. 

Avoine, '/. Oats. 

Farine d'avoine. Oatmeal. 

Avola. Name of a Sicilian town re- 
nowned for sweet almonds. 

Avril, m. (Month of) April. 

Avrillet, m. Spring wheat. 

Ay. A French department famous for 
its champagne. 

Azaka. An Arabian brandy from 
mare's milk. 

Azambuja. A red full bodied tart, 

spirituous Portuguese wine. 
Azteque. adj. Aztec. 



Azure, e, adj. Azure-hued. 

Azy, m. Rennet made of skim milk 

and vinegar, 
Azyme, m. Unleavened. As, pain 

azyme, unleavened bread. 

La fete des azymes. The feast of 
unleavened bread. 



B 



Baba, m. A kind of cake. (Baha au 
rhiim, a rum cake.) 

Babeurre, vi. Buttermilk. 

Baibines (les). A good "blow out" 
(slang). 

Bacalao. A Spanish specialty of salt 
codfish. 

Bacalian, m. Salting, salt codfish 

Bacchanale, /. Bacchanal. A noisy 
revel. 

Bacchante, /. Bacchante. A disso- 
lute woman. 

Bacchique, adj. Bacchic, comical. 

Bacchus, m. Bacchus, the god of 
wine. 

Bacciforme, adj. Berry-formed. 

Badiane. /. Chinese aniseed tree. 

Bael. Bengal quince. 

Bafre, /. (vulgar). A big meal or 
"blow out." 

Bafreur, m. A guzzler. 

Bagration (Pierre). Name of a Rus- 
sian general. Term applied to sev- 
eral high class dishes (especially 
soups ) . 

Baguette, /. Rod. Spit. Skewer (as 
Cailles en haguette) . 

Bale, /. Berry. 

Baies de ronce. Blackberries. 

Baillio. A red dry, full bodied Swiss 
wine. 

Bain, m. Bath. 

Bain-marie, m. Hot water bath. A 
double kettle of any kind. 



20 



MARTYN'S MENU DICTIONARY 



Baisers, m. Kisses. A kind of sweets. 
Baissiere, /• Wine sediment. 
Baisure, /. Kissing crust (the soft 

part where two loaves of bread are 

attached). 
Baja. A white wine from the south 

of Italy. 
Bajoue, /. Jowl (of a pig). 
Bakacsinyer-Bratenwein. A 'white 

Hungarian wine. 
Balauste, /. Pomegranate. 
Bale. Basle (a town in Switzerland). 
Balle, /. Ball. 
Ballerine, /. Ballet dancer. 
Ballon, m. Balloon. 
Ballotine, /. Small "bale" (of meat 

or fowl). Often used to signify 

"croquette" (as Ballotines de 

piffeon ) . 
Ballotte, /. Horehound. 
Bambou, m. Bamboo. 
Banane, /. Banana. 

Banane commune, or a long fruit or 
du paradis. Common banana. 

Banane figuier or des sages. Fig 
banana. 
Band (German). Ribbon. 
Bande, /. Band string, strip. 
Banderols, e, pa. p- Striped, streaked. 
Banneton, m. A perforated chest to 

keep fish in. 
Bannette, /. Small hamper or basket. 
Bannocks. Thin round, flat, Scotch 

cakes. 
Banquet, m. Banquet. Salle de lan- 

qiiet, banquet hall. 
Banquete, e, pa. p. Banqueted, 

feasted. 
Banquier, hre, adj. Banker. 
Bantam, adj. Bantam. Coq lantam, 

bantam cock. 
Boabab, m. Baobob, monkey bread 

tree. 
Baquet, m. Tub. 
Bar, m. A fish of the sciaena aquila 

order. Often, but incorrectly, used 

for hnrs. 
Baraquille. A sort of meat pie. 
Baratte, /, Churn. 
Baraya. A red Hungarian wine. 
Barbe, /. Beard. Wattle (of a tur- 



key, etc.). Fin (of flat fish). Also 

to signify "mold" (as Ges confitures 

ont de la harhe, these preserves are 

moldy ) . 

Barbe de bouc. Wild salsify. 

Barbe de Jupiter. Houseleek. 

Barbe de capucin. "Monk's Beard" 

— a salad, a kind of chicory. 
Barbeau, Barbillon, m. A fish. 
Barbera. A red dry Italian wine. 

Also, a native American wine (red;. 
Barbote, /. Eel-pout. 
Barboteur, m. Tame duck. 
Barboute, /. Moist sugar overcharged 

with syrup. 
Barbu, e, adj. Breaded. As, BU 

harhu, bearded wheat, 
Barbue, /. Brill. 
Barde, e, adj. Covered with larding 

pork, thin slices of bacon. 
Barentatzen (German). Bear's paws. 
Barigoule, /. A kind of mushroom. 
Baril, m. Barrel. 
Barillon, m. Small barrel, tank (for 

fi?h). 
Bariole, e, adj. Speckled, mottled. 
Bar-le-duc, m. Lorraine jelly. 
Baron, m. Baron. Double loin (of 

beef). Hind saddle (of mutton or 

lamb) with legs attached. 
Baronne, /. Baroness. 
Barquette, /. A small boat. A boat 

shaped piece of pastry. 
Barra-a-Barra. A red Portuguese 

wine. 
Barrique, /. Barrel. 
Bars, m. Bass. Sea perch. 

Bars de mer. Sea bass. 

Bars noir. Black bass. 
Barsac. A white Bordeaux wine. 
Barsch (German). Perch. 
Barscz. Bortsch (a Polish beet soup). 
Bartavelle, f. Red partridge. French 

partridge. 
Barthelemy (Le Saint), m. The fes- 
tival of St. Bartholomew. 
Barzac. See Barsac. 
Bas. A still red Burgundy wine. 
Bas, Basse. See Bars. 
Bas-se, adj. Low, common. Under 
(as, Basse pCiie, under crust). 



MARTIN'S MENU DICTIONARY 



21 



Bas-bleu, m. Blue stocking. 

Baseler Leckerli (German). A kind 
of honey cake. 

Basilic, o?- Basilique, m. Basil 
(herb). 

Basilicum (German) . Basil. 

Basque, adj. Basque. 

Bassin, m. ; Bassine, /. Large plate, 
bowl, deep dish. 

Bassinoire, /. Warming pan. 

Bastion, m- Fortress. A cold dish in 
the shape of a fortress. 

Bas-ventre, m. Abdomen, lower belly. 

Bat, m. Tail (of a fish). 

Batard. m. Bastard. A coarse kind 
of lump sugar. 

Batate. See patate. 

Bateau, m. Boat. Boat shaped relish 
or side dish. 

Baton, m. Staff, stick (Batons de 
Sucre d'orge, sticks of barley sugar). 
Also name of many dainty dishes 
(as, Batons royauo), small patties 
of minced chicken and game). 

Batterie de cuisine. A set of cooking 
utensils and apparatus. 

Batw'inja, Batwina. Russian fish 
soup. 

Baudruche, f- Sausage casing. 

Baume, m. Balm, garden balm, balm- 
mint. 

Baumes. A white Bordeaux wine. 

Baumoehl. A white Moravian wine. 

Bavarois, e, adj. Bavarian. 

Bavarois au marasquin, m. Bavarian 
jelly with maraschino. 

Bavaroise, f. A drink flavored with 
aromatized syrup. 

Bavette d'aloyau, f. Brisketf,, Thin 
flank (of veal or beef). 

Baveux, se, adj. Slobbery, underdone. 
Seldom used as a culinary expres- 
sion except for an omelette — line 
omelette haveuse, an underdone ome- 
let. 

Bayadere, f. Courtesan. East Indian 
dancing girl. 

Bearnaise. One of the principal 
sauces. 

Bearner Sauce (German). Bearnaise 
sauce. 



Beatilles, f. Tid-bits — such as cocks' 
combs and kidneys, sweetbreads, 
lambs' fries, etc. 

Beau, m. (hel before a vowel) ; belle, 
A ; beaux, pL, adj. Fine, beautiful. 

Beaujolais. A still (red and white) 
Burgundy wine. 

Beaume. A still red Hermitage wine. 

Beaucoup. A great deal, a great 
many. 

Beaumont. A itawny red Australian 
wine. 

Beaune. A still red Burgundy wine. 

Beaune-grfeves, Enfant Jesus. A still 
red Burgundy wine. 

Bocasse, f. Woodcock. 

Becasseau, m. Sandpiper. A young 
woodcock. 

Becassine, /. Snipe. 

Becassine de sable, /. Sand snipe. 

Becau, ni. Young snipe. 

Bec-de-perroquet, m. Parrot fish. 

Bec-d'oie, w. Doli)hin. 

Becfique, m. Beccafico. 

Bechamel, One of principal sauces, 
(The invention of the Marquis de 
Bechamel when he was maitre 
d'hotel to King Louis XIV in 1700.) 

Becharie, m. A sort of wild duck. 

Beche, f. Tl-epang, slug. 

Becher (German). Cup, thimble 
L-iebesbecher (German). Loving- 
cup. 

Becune, f. Becuna, sea pike. 

Bedouin, e, adj. Bedouin. 

Beignet, m. Fritter (as, Beignets do 
farine, farina fritters). Also a kind 
of pancake.f 

Belegte Brodchen ({jerman). Sand- 
wiches, 

Beige, adj. Belgian. 

Bellevue (en). Name given to sev- 
eral dishes, most of them dressed in 
jelly. 

Beloce, /. A small kind of plum. 

Beluga (Russian). Sturgeon. Beluga 
caviar. 

Ben, m. Ben (horse radish) tree. 
Noix de ten, ben nut. 

Benafouli. Bengal rice. 



22 



MARTYN'S MENU DICTIONARY 



Benedictine. A liqueur from various 

spices and herbs. 
Bengali, e, adj. Bengalese. 
B^rchoux. A French poet, the author 

of "La gastronomie." (1765-1839.) 
Bereiten ( German ) . Prepare. 
Berg (German). Mound. 
Bergamote, f. Bergamot pear. Ber- 

gamot orange. Comfit box lined 

with the rind of the Bergamot 

orange. 
Bergerac. A Swiss wine. 
Berkowitzer. A red and white Bo- 
hemian wine. 
Berle, /. Water parsley. Skirret. 
Berliner, adj. (German). Berlin. 
Berlinois, adj. Berlin. 
Berloque, f. Breakfast drum, dinner 

drum. 
Bermudes, /. Bermudas. 
Berncastler. A white Moselle wine. 
Besaigre, adj. Sour, tart. Tourner 

au Itesaigre, to turn sour. 
Besancon, ne, adj. Besangon (style). 

A French town. 
Bessas. A red wine from the 

Dauphing. 
Bestreut (German). Dredged. 
Bete, /. Beast, animal. 

Bete noir. Black sheep.* Wild 
boar.t 

Betes ^ corne. Horned cattle. 

Betes h. laine. Sheep. 

Betes fauves. Deer, stags, etc. 
B6tel, m. Betel pepper. A mastica- 
tory compound of areca nut, betel 

pepper, leaves and shell lime. 
Bette, /. White beet. 

Bette rouge. Red beet. 

Bette champetre. Mangold wurzel. 

Bette commune. White beet. 
Betterave, /. Beetroot. 
Beurre, m. Butter. 

BeuiTe d'anchois. Anchovy butter 
ide homard, lobster butter, etc., 
etc.). 

Beurre frais. Fresh' butter. 

Beurre fondu. Melted butter. 

Beurre en livre. Lump, or roll, of 
butter. 



Beurre de Montpelier. Moutpellier 

butter, flavored with herbs, etc. 
Beurre noir. Browned butter. 
Beurre noisette. Nut brown butter. 
Beurre en pain. Butter in pats or 

prints. 
Beurre sale. Salt butter. 
Lait de beurre. Butter milk. 
Tartines de beurre. Slices of bread 

and butt&r. 
Sauce au beurre. Butter sauce. 

Beurre, m. A kind of pear (butter- 
pear). 

Beurre, e, adj. Buttered. 

Beurr6e, f. Slice of bread and butter. 

Beurrier, w. Butter man. Butter 
dish. 

Biberon, tn. Wine bibber. Drinking 
glass with a short spout. Nursing 
bottle. Nipple. 

Biberschwanz (German). Beaver 
tails. 

Bicarbonate de potasse, m. Saleraius. 

Bien, adv. Well, thoroughly, 

Bienvenue, /. Welcome. 

Bier (German). Beer. 

Biere, f. Beer. 

Debit de bi^re. Beer house. 

Bifteck, m. Beefsteak. 

Bifteck d'aloyau. Porterhouse 

steak. 
Bifteck de noix de boeuf. Round 

steak. 
Bifteck de pointe culotte. Rump 

steak. 
Bifteck de contrefilet. Sirloin 
steak. 

Bigama. A golden Illyrian (Austria) 
wine. 

Bigarade, /. Bitter orange. Seville 
orange. 

Bigarre, e, adj. Varicolored. Also 
name of a French general. 

Bigarreau, m. Ox-heart cherry. 

Bigarrure, /. Medley, motley. Inser- 
tions made in meat and filled with 
different kinds of sliced and vari- 
colored meats. 

Biguon. A famous Parisian restaura- 
teur. 

Bique, /. She goat. 



MARTYN'8 BIENU DICTIONARY 



23- 



Biquet, m., Biquette, /. Kid. 
Birkhiuhn (German). Grouse. 
Birne (German). Pear. 
Bis, e, adj. Brown (bread, pastry, 

etc.) Pain his, brown bread. 
Biscaien, ue, adj. Biscay. 
Bischof, m. Bishop. Spiced wine. 
Biscotin (Biscote, Biscotte). A small 

hard sweet biscuit. A kind of tea 

biscuit. Brown pulled bread. 
Biscuit, 711. Biscuit. A kind of light 

cake. Sponge cake. Sea bread. 

Biscuits a la cuillere. Lady fingers. 
Finger biscuits. 

Biscuits de Reims (o7', de Savoie). 
Finger biscuits. 

Biscuit glace. A light ice cream. 
Biskuit (German). Biscuit. 
Biset, m. A wood pigeon. 
Bisque, /. Thick soup (usually of 

shell fish). 
Bitter (German). Bitter. 
Blaireau, m.. Badger. 
Blanc, he, adj. White. 

au blanc. With white sauce, cooked 
in white broth. 

Fond blanc. White gravy. 
Blanchailles, /. iil. Whitebait. 
Blanchi, e, pa. p. Blanched, par- 
boiled, scalded. 
Blanc-manger, m. Blanc-mange (des- 
sert). 
Elanquette, f. A kind of pear. A 

'u'hite grape. A meat stew with 

white sauce. 
Blanquette de Limoux. A still white 

wine (sweet and dry) from the 

south of France. 

Sparkling Blanquette. A sparkling 
wine from the south of France. 
Blatterteig (German). Puff paste. 

Blatterteig-schuittchen ( German ) . 
Puff paste cakes. 
Blaubeeren ( German) . Blueberries. 
Ble, m. Wheat, corn. 

Ble d'abondance. Egyptian wheat. 

Ble de I'Inde, de Turquie, d'Es- 
pagne. Maize, Indian corn. 

Ble noir, Ble rouge. Buckwheat. 

B16 seigle. Rye. 
Blet, te, adj. Over ripe, half rotten. 



Blette, /. A kind of spinach. Man- 
gold. 

Blue, e, adj. Blue. 

au bleu. Plain boiled. f Also ap- 
plied to fish boiled in water and 
white wine, etc. 

Blinis. A kind of Russian pancake 
made with buckwheat flour and 
served with caviare. 

Blinsen (German). A kind of pan- 
cake, made in various styles. 

Bloc, m. Block, chunk. 

Blond, e, adj. Light colored, white. 

Blond de veau. Veal broth. 

Bluet, m. Blue cornflower. Whortle- 
berry. 

Blumenkohl (German). Cauliflower. 

Bliithen (German) . Blossoms. 

Bodega. Title applied to buildings in 
Spain in which wine is kept (in- 
stead of cellars). 

Bodendorfer. A red Rhine wine. 

Bodenheimer. A white Rhine wine. 

Bodensatz (German). Sediment. 

Boeuf, m. Beef. Ox. 

Boeuf a I'etuvee, Boeuf en ragout. 

Stewed beef. 
Boeuf roti. Roast beef. 
Boeuf sal6. Corned beef. Salted 
beef. 

Bohemien, ne, adj. Bohemian. 

Bohnen (German). Beans. 

Boire. To drink. 

Bois, m. Wood. 

Boisson, /. Drink. Also the name of 
a weak drink extracted from the 
residue of grapes. 

Boite, /. (Pronounced "bwart" with 
vowel long). Box (Boite a th4, tea 
caddy ; Boite de lonhons, box of 
bonbons, etc.). 

Boite, /. (Pronounced "bwot" with 
vowel sJiOi-^t) . Ripeness of wine, 
etc. As Ce vin n'est pas encore en 
hoite, Tliis wine is not yet fit to 
drink. 

Bolet, m. Boletus, a kind of mush- 
room. 

Bologne, m. Bologna. 

Bombance, /. Good living, feasting,, 
etc. 



24 



MARTYN'S MENU DICTIONARY 



Bombe, f. Bomb. A filled ice pud- 
ding in the shape of a bomb. 

Bommes. A white Bordeaux wine. 

Bon-ne, adj. Good. 

Bonarda. A red dry Italian wine. 

Bonbon, m. Candy, sugar plum. (In 
plural, sweets, etc.) 

Bonbonniere, f. Bonbon box. 

Bon-chretien, m. A kind of winter 
pear. 

Bondon, in. Bung, stopper. A Neuf- 
chatel cheese in the form of a bung. 

Bon gotit. "Good taste." A much 
used expression for highly flavored 
dishes and sauces. 

Bon-henri, m. Good henry (a wild 
spinach), 

Bonite, /. Bonito (fish). 

Bonne dame, f. Orache, mountain 
spinach. Literally, "good lady." 

Bonne femme, f. Housewife. 

Bonnefoy. A famous Parisian rest- 
aurant. Name given to several 
dishes. 

Bonnet, ni. Bonnet, cap. 

Bonnet d'electeur. Turk's cap (a 

kind of squash). 
Bonnet de Turque. A kind of 
ancient pastry made in the form 
of a Ttirkish bonnet. 

Boquettier, m. Crab apple tree. 

Bord, ni. Border, edge. 

Bordagno. A red dry Italian wine. 

Borde, e, pa. p. Bordered. 

Bordeaux, m. The largest city and 
export point of the department of 
Gironde, France. The generic name 
of the many wines produced there. 

Bordelaise. One of the principal 
sauces. 

IBordelaise, adj. Bordeaux. 

a la Bordelaise. Bordeaux style. 
A garnish. 

Bordure, f. Border. 

Borecole. A species of cabbage. 

Borolo. A red, full bodied Italian 
wine. 

Bosdenheimer. A white Rhine wine. 

Botargue. See Boutargue. 

Botte, /. Bunch, bundle. As, en 
petites hottes, in small bunches. 



Bottele, e, pa. p. Tied into bundles. 
Bouc, m- Goat, goatskin bottle (for 

holding wine, etc.). 
Boucan, m. Smoke house. Grating 

on which meat is smoke-dried. 
Boucane, e, adj. Smoked. 
Boucaut, m. Hogshead. 
Bouche, /. Mouth. Taste. 
Bouche, e, pa. p. Corked, stopped up. 
Bouchee, /. Small patty. A mouth- 
ful. Also various dainties (as, 

Bouchees des princes, Prince cakes). 
Boucher-fere, m. and f. Butcher. 
Boucherie, /. Butchery, butcher's 

shop. 
Bouchoir, m. Oven block, oven door. 
Bouchon, m. Cork, stopper. Bush 

(as a sign for a wine shop). 
Boudin, m. Pudding (of meat). A 

kind of sausage. 

Boudin noir. Blood pudding. 

Boudin blanc. Pudding of white 
meat. 
Boudinade, /. A quarter of lamb 

stuffed with forced meat. 
Boudry. A dry, ruby colored Swiss 

wine. 
Boufettes. Fancy frills. 
Bouillabaisse, /. A thick fish soup. 

A Provencal dish (Marseilles, 

France). 
Bouillant, e, adj. Boiling. 
Bouilli, m. Boiled beef. Beef that 

has been used to make soup. 
Bouilli, e, pa. p. Boiled. 
Bouillie, f., pa. p. Thickened milk. 

Hasty pudding. 
Bouilloire, /• Boiler, kettle. 
Bouillon, m. Broth (of beef or other 

meats). 
Bouillotte, /. Boiler, kettle. 
Boulanger-ere, in. and f. Baker. 
Boulangerie, /. Bakery, baking. 
Boule, /. Ball. 
Boule. in. Plover. 
Boulette, /. Small ball. 
Boulimie, f. An unusually voracious 

appetite. 
Bouquet, m. Bouquet, cluster, bunch. 

(As, un bouquet de persil, a bunch, 

or faggot, of parsley). 



MABTYN'8 MENU DICTIONARY 



25 



Bouquet garni, m. A fagot of sav- 
ory herbs. 
Bouquetiere, /. Flower girl. 
Bourcette, /. Lamb's lettuce. 
Bourbouuien-ue, adj. Bourbon. 
Bourdaloue, adj. Bourdaloue. 
Bourg, m. Town. 

Bourgelas, m. A kind of white grape. 
Bourgeois, e, adj- Plain, belonging to 
a citizen, substantial. 

Cuisine bourgeoise. Good plain 
cookery. 

Vin bourgeois. Pure wine, good, 
sound wine. 

a la bourgeoise. In a plain or sim- 
ple manner. 
Bourgogne. Burgundy. (Vin de Bour- 

gogne. Burgundy wine). Also the 

name of a sauce (brown). 
Bourguignon-ne, adj. Burgundy. 
Bourguignotte, adj. (used, but incor- 
rect). Burgundy. 
Bouride. A dish strongly flavored with 

garlic. 
Bourrache, /. Borage (an aromatic 

plant). 
Bourr6, e, pa. p. Crammed, gorged. 
Bout, m. End. 

Bout-saigneux. Scrag end of a neck 
of mutton or veal. 
Boutargue, m. Salted and smoked 

roes (served as hors d'oeuvre in 

France and Italy). 
Boute, /. C^sk (for wine). 
Bout6, e, pa. p. Turned ropy (as 

wine). 
Bouteille, /. Bottle. 
Boutillier, m- Butler, cup bearer. 
Bouveau,* Bouvillon, m. Steer, Young 

ox. 
Bowlen (German). Bowl-cups. 
Boyau, m. Intestine. Casing for 

sausages. 
Brabangon-ne, adj. Brabant (style). 
Brahmanique, adj. Brahminical. 
Brai, Bray, m. Winter barley. 
Braise, /. Hot coals. Embers. 

D. la braise. Braised. 
Braise-e, pa. p. Braised. (Cooked) in 

a braising pan.) 
Braisi&re, Brazifere, /. Braising pan. 



Branche, f. Branch (as, Asperges en, 
branches) . 

Brandade, f. A salt cod stew. A dish 
of stewed haddocks. 

Branderin, m. Brandy. 

Branntwein ( German ) . Brandy. 

Bras, in. Arm. Fin (of a whale). 
Claws (of a lobster or crayfish) t. 

Brasse, f. French fathom (measure). 
Pain de brasse. A large loaf weigh- 
ing from 20-25 lbs. 

Brasse, e, pa. p. Brewed (beer). 

Brasserie, /. Brewery. Beer shop. 
A popular type of restaurant in 
Paris. 

Brasseur, m. Brewer. 

Bratelbrunn. A white Moravian wine. 

Braten (German). Roast (put after, 
as, gdnsehraten, roast goose). 

Braten im Topf (German). Pot 
roast. 

Bratenfett (German). Drippings. 

Braunberger. A white Moselle wine. 

Braunschweiger (German). Bruns- 
wick. 

Braut (German). Bride. 

Br6bis, f. Ewe, female sheep. 

Brei (German). Pap, gruel. 

Breme, f. Bleak (fish). 

Bresil, m. Brazil. (Noix de Bresil, 
Brazil nuts). 

Bresilien-ne, adj. Brazilian. 

Bresolle. An entree prepared with 
several kinds of meats. 

Breteuil (Baron de). A noted epicure 
of the reign of Louis XVI. 

Breton-ne, adj. Brittany (style). 

Breuvage, m. Beverage, drink. A 
brew.* 

Bribes, /. Scraps of food. 

Bride, e, pa. p. Tied, trussed (poul- 
try, etc.) 

Brie, m. Brie cheese. 

Brie, e, pa. p. Kneaded (paste for bis- 
cuits, etc.) 

Brife, f. Hunch of bread. 

Brifeur, m. Greedy eater. 

Brignole, f. Brignoles plum (forcook- 
irig). 

Brillat Savarin. A noted writer on 
culinary topics : author of "La Phy- 



26 



MARTYN'S MENU DICTIOyARY 



siologie du gout," etc. Born 1755; 
died 1826. 

Brin, m. Sprig (as, nn hrin de sauge, 
a sprig of sage). 

Brinde, /. Toast, health (as, Boire 
des htindes, to drink toasts — to 
friends, etc.) 

Brinjaul. West Indian egg plant. 

Brioche, /. Brioche (a light French 
bun or cake, used as a breakfast 
roll). 

Brise, e. 2?«. P- Broken, shattered. 

Brisotin, m. A light entree of force 
meat. 

Brisque, m. Brisket, the breast of an 
animal. 

Broc, m. Pitcher. 

Broc, m^^Broche, /. Spit (a la troche, 
roasted on the spit). 

Brochge, /. Spitful. Skewer ful (of 
meat). 

Brochet, m. Pike. 

Brochete, e, adj. Skewered. 

Brocheton, m. Pickerel. 

Brochette, /. Skewer. Spit (as, 
Brochette d'huitres, oysters on skew- 
er, or spit). 

Brocoli, m. Broccoli (a kind of cauli- 
flower). 

Brodchen {Get'man). Roll. 

Bromatologie, /. A treatise on food. 

Bromelie, f. Pineapple. 

Brommbeeren (German). Black- 
berries. 

Broque, m. Savoy (cabbage) sprout. 

Brotwasser (German). Bread water. 

Brou, m. Walnut husk. 

Brou de noix. Walnut cordial. 

Brouailles, f. Entrails (of fish, etc.) 

Brouet, m. Porridge, gruel, broth 
(Brouet d'andouille, tripe liquor). 

Brouille, e, adj. Scrambled, beaten 
up, mixed (oeufs hroMilUs, scram- 
bled eggs). 

Brousse, f. A kind of soft cheese. 

Broussin, m. A dish of soft cheese 
prepared with vinegar and pepper. 

Broy6, e, adj. Ground, crushed. 

Bruant, m. Reed bird. 

Brugnon, m. Nectarine. 

Brulant, e, adj. Burning, burning hot. 



As, Des marroHs hrulants, chestnuts 
burning hot. 

Brule, e, pa. p. As, Eau. de vie truUCy 
burned brandy. 

BrCilerie, f. Distillery (for brandy). 

Brulot, m. Sugar moistened with rum, 
brandy or some other liquor and 
then burned. A highly spiced dishf. 
Over salted meat. 

Brun, e, adj. Brown, 
au brun. Brown sauce. 

Brun^tre, adj. Brownish. 

Bruni, e, pa. p. Browned. 

Brunnenkresse (German). Water- 
cress. 

Bruuner. A white Austrian wine. 

Brunoise. A clear vegetable soup 
(several kinds). 

Briisselerkohl (German). Brussels 
sprouts. 

Brust (German). Breast. 

Brustkern (German). Brisket. 

Brut, e, adj. Raw, "dry" or un- 
sweetened (of champagne). 

Bruxelles, m. Brussels. 

Bruyere, f. Heath, underbrush. Coq 
de iruyere, heath cock. 

Bu, e, pa. p. Drunk, quaffed. 

Bual. A well known Madeira wine. 

Bucaille, m. Buckwheat. 

Bucarde, Bucardier, Boucarde, m. 
Cockle. 

Bucellas. A white, Portuguese wine. 

Buchweizen, Buchweizenmehl ( Ger- 
man). Buckwheat. 

Biicklinge (German). Bloaters, 

smoked herrings. 

Bude. Buda (a city in Hungary). 

BufCet, m. Sideboard. Buffet. Re- 
freshment room. Service of plate. 

Buffle, m. Buffalo. 

Buie, Buire, f. Beaker, jug. 

Buisson, m. Bush, thicket. Pile, 
pyramid. A cluster or bunch of 
shrimps, crayfish or lobsters. Also 
applied to a method of twisting up 
pastry to a point. 

Bunion, m. Earth nut. Also, a kind 
of cheap almond from Italy. 

Burbot, m. Burbot. 

Bur rut, m. Unfermented wine. 



MARTYN'S MENU DICTIONARY 



27 



Biitor, m. Bittern. 
Butter {German) . Butter. 
Butterbrot {German). Siandwiches. 
Butterkranze {German). Butter rings. 
Buttermilch {German). Buttermilk. 
Butyraco. adj. Resembling butter. 
Buyable, adj. Drinkable. 
Buvetier, m. Publican, innkeeper. 
Buvette, /. Coflfee house, refreshment 

room, public drinking place. 
Buveur-euse, m. and /. Drinker. 
Buvoter. To tipple. 
Byronien-ne, adj. Byronian. 
Byzantin, e, adj. Byzantian. 



Cabaret, m- Inn, wine shop. Wine 

vault. Tea ta'ble, tea service. 
Cabaretier-ere, m. and /. Inn keeper. 
Cabas, m. Ru.sh baskets for figs, 

dried fruit, etc. 
Cabillaud, Cabliau, m. Codfish. 
Gabion, m. Casareep. 
Cabri, m. Kid. 

Cabrillon, m. Goats' milk cheese. 
Cabus, adj. Boiled, headed (as, chouw 

cahus, headed cabbages). 
Cacao, m. Cocoa. 

Beurre de cacao. Cocoa butter. 
Caccio Cavallo. An Italian cheese. 
Cache, e, adj. Hidden. 
Cachement, m. Custard apple. 
Cachet, m. Seal. Ticket (as meal 

ticket, etc.) 
Caen. Caen (city in France famous 

for specialty of cooking tripe). 
Cafe, m. Coffee. 

Au cafe. With coffee flavor, coffee 
flavor. 

Cafe a la creme. Coffee with cream. 

Demi-ta.sse de cafe. Small cup of 
coffee (black). 

Cafe frappe.« Ic-ed coffee. 



Cafe en grains. Whole coffee. 

Caf6 gloria. Coffee with cognac. 

Cafe au lait. Coffee with milk. 

Cafe noir. Strong black coffee. 

Cafe en poudre. Ground coffee. 

Cafe Turc. Turkish coffee. 

Parfait au cafe. A kind of light 
coffee ice cream. 

Cafe vierge. "Virgin coffee" (an 
infusion of the whole coffee 

beans). 
Cafetier, m. Coffee house keeper. 
Cafetifere, /. Coffee pot. 
Caille, /. Quail. 
Caille, e., adj. Curdled, clotted. 
Caille, m., Caillebotte, /. Curd. 

Clotted cream. 
Caille-lait, m. Cheese rennet. 
Cailleteau, m. Young quail. 
Caillette, /• Rennet. 
Caillot, m. Clot (of milk, etc.). 
Caillot-rosat, m. A kind of pear with 

a rose flavor. 
Caire m. Cairo (the capital of 

E'gypt). 
Caisse, /. Case (as, Ris de veau en 

caisses ) . 
Calcine, e, pa. p. Burned. 
Calebasse, /. Calabash. 
Calice, m. Chalice (now the com- 
munion cup, formerly any cup). 
Californie, /. California. A kind of 

drinking vessel. 
Calliand. A red Austrian wine 

(Italian Tyrol district). 
Callipash. Glutinous meat in the up- 
per shell of the turtle. 
Callipec. Glutinous meat in turtle's 

under shell. 
Calvel. A perfumed, ruby colored Por- 
tuguese wine. 
Calville, m. Calville, a kind of apple. 
Camarine, /. Crowberry, crake berry. 
Cambrien-ne, adj. Cambrian, Welsh. 
Oambuse, /. Steward's room (on ship). 
Cambus6, e, pa. p. Rinsed (as, a 

cask). 
Cambusier, m. Steward's mate. 

Purser's room. 
Camemhert, m. Camem'bert cheese. 



28 



MARTYN'S MENU DICTIONARY 



Camerani. Name of an actor who in- 
vented a rich soup said to cost ten 
dollars a plate. 

Camomille, /. Camomile. 

Oampagne, /. Country. 

Campine, /. A choice capon. A fat 
pullet from Campine, Flanders. 

Canape, m. A cushion (of toast, etc) 
As, Canape d'anchois, etc. 
Sur canape. On canape, on toast. 

Canard, m- Duck. 

Canard domestique. Common or 

domestic duck. 
Canard metis. Mongrel duck. 
Canard musque. Musk duck (incor- 
rectly called, Muscovy duck). 
Canard a tete noire. Blackhead 

duck. 
Canard tete rouge. Red head du'jk. 
Canard siffleur. Widgeon duck. 
Canard des bois. Wood duck. 
Canard sauvage. Wild duck. 
Canard dit Brant. Brant duck. 
Canard dit Malart. Mallard duck. 
Canard canvas-back. Canvas back 
duck. 

Cauardeau, m. Small duck. Duck- 
ling. 

Cancale, m. A place in France fam- 
ous for its oysters. 

Candi, m. Candy. Candied fruit. 
Candi sucre. Sugar candy. 

Candi, e, adj. Candied. 

Cane, /. Duck (hen). 

Cane ton, m. Young duck (male), 
duckling. 

Canette, f. Young duck (female). 

Canevette, f. Cellaret. Case of 
bottles for liquors. 

Canne, f. Oane. 

Canne a sucre. Sugar cane. 

Canneberge, /. Cranberry. 

Cannelas, m. Candied cinnamon, cin- 
namon comfit. 

Oannele, e, adj. Channeled, fluted. 

Cannelle, f. Cinnamon. 

Cannelon, m. Thin pastry roll stuffed 
with meats and sweets. As, Can- 
nelon a la St. Cloud, jelly-roll. 

Cantal, m. A kind of cheese. 

Cantaloup, m. Cantaloup, musk melon. 



Cantenac. A district famous for its 

wines (Bordeaux). As, Chateau 

Brane Cantenac, Poujet, etc. 
Cantharelle, f. Cantharellus, a kind 

of mushroom. 
Cantine, /. Canteen. 
Cap, m. Head. 
Cape di Miseno. A white wine from 

the South of Italy. 
Cape Hock. One of the best of the 

native South African wines. 
Capendu, m. A kind of apple. 
Capillaire, m. Maidenhair fern (used 

in olden times for flavoring). 
Oapilotade, in. A dish of cooked 

chicken warmed over. 
Capiteux-euse, adj. Heady, intoxicat- 
ing. 
'Capolin, m. Capolin (a sweet Indian 

cherry ) . 
Capre, f. Caper. 

Sauce aux capres. Caper sauce. 
Capribianco. A white dry wine from 

the South of Italy. 
Capriere, /. Caper jar or pot. 
Capron, caperon, m. Hautboy (a large 

kind of strawberry). 
Capucin, m. Capuchin friar. 

Barbe de capucin, /. Wild chicory 

(blanched for salad). 
Oapucine, /, Nastartium. Indian 

cress. 

Capres capucines. Pickled nastur- 
tiums. 
Caquage, m. Curing and barreling (of 

herrings). 
Caque, f. Barrel. 

Caquete, /'.Carp tub (of fishmonger). 
Caraba, m. Cashew nut oil. 
Carafe, f. Decanter, water bottle. 

Carafe f rappee. Decanter in, which 
water has been frozen. 
Oarafon, w. Small decanter (usually 

containing % pint) . Wine cooler. 
Caramel, m. Oaram^i, burnt sugar, 

Black Jack. 
Carameliser. To convert (sugar) into 

caramel. 
Carapace, /. Carapace, the dorsal shell 

of turtles, etc. 
Caravanserai, caravanserail, m. Cara- 



MARTIN'S MENU DICTIONARY 



29 



vansary (in the Eiast an inn for 
travelers). 

Carbonate, e, adj. Carbonated. 

Carbouique, adj. Carbonic. 

Carbonnade, /. Originally broiled 
meat, now a braised meat. 

Carbonnieux (vin de). A white Bor- 
deaux wine, generally served with 
oysters. 

Carcasse, /. Carcass. Also, the bones 
of poultry or game. 

Cardamine, /. AVild cress. 

Oardamome, m. Cardamon, a spice. 

Garde. /. Chard. The edible part of 
cardoous, Swiss chard, white beet, 
etc. 

Cardon, m. Cardoon (a variety of the 
artichoke family). As, Cardon a la 
nwelle, cardon with marrow. 

Gareme, m. Lent, fast. Fasting. 
Name of a celebrated French chef, 
born in Paris 1784, died 1833. The 
author of several culinary works. 

Caret, m. Hawk bill turtle. 

Cari, Carry, m. Curry. 

Caribou, m. Cariboo, reindeer. 

Oarive, m. Guinea pepper. 

Carmignano. A red, dry wine from 
Tuscany, Italy. 

Carnage, m. Slaughter. The flesh of 
animals newly killed. Flesh days. 

Carnaval, m. Carnival. 

Carne, f. Corner (of a table, etc.) 
Bad meat. 

Carne, e, adj. Flesh colored. 

Garotte, f. Carrot. 

Caroube, Garouge, /. Carob-bean, lo- 
cust bean, St. John's bread. 

Carpe, f. Carp. 

Carpe miroir. German carp. 

Carpeau, m. Small carp. 

Carpentras (a la). A surname to 
dishes flavored with, or consisting 
of, truffles. 

Carpie, /. Hashed carp. 

Garpillon. m. A very small carp. 

Carpilotte, m. The hard part of cer- 
tain pears. 

Carre, m. Rack, best end of neck. 

Carrelet, m. Flounder. 

Carrelure, f. (slang). A hearty meal. 



Carrousse, f. Carousal, drinking bout. 

Carte, /. Card, bill of fare. (Some- 
times, bill.) 

Carte du jour. Bill of fare for the 
day. 

Cartilage, m. Gristle. 

Oartilagineux-euse, adj. Gristly. 

Cartrouche, m. Cartridge. A circular 
piece of greased paper, used for 
covering meat, etc., during the pro- 
cess of cooking. 

Carvi, m. Caraway seed. 

Garviol (German). Cauliflower. 

Oarwarra. A white, dry Australian 
wine. 

Caryocar, m. The tree producing the 
souari or butter nut. 

Gas, m. Case, matter, position. 

En cas. Anything prepared to be 
ready in case of need (as cold meat 
for night use) . 

Oasalmaggiore. A white dry Italian 
wine. 

Casha. An Indian dish of maize and 
cream. 

Casque, m. Helmet. 

Gassagne. A still red Burgundy wine. 

Ga.ssant, e, adj. Brittle, hard crunch- 
ing (as some kinds of pears). 

Cassareep, m. Gassareep, an inspiss- 
issant liquor from cassava ; the 
basis of West Indian pepper pot. 

Ca-ssave, /. Cassava, the somewhat 
refined starch of the manioc (when 
further refined, cassava is known as 
tapioca). 

Casse, /. Case, pan (as, casse a rot, 
dripping pan). Cassia. 

Casse aromatique. Chinese cinnamon. 

Casse, e, adj. Broken, cracked, split 
(as, pois casses, split peas). 

Gasse-noix, casse-noisette, m. Nut 
crackers. 

Gasse-poitrine, w. Adulterated brand3\ 

Casserole, /. Copper pan. Saucepan. 
Skillet. Stewpan. Used for the 
earthen or metal culinary vessel in 
which some articles are brought to 
the table (as Poussins en casse- 
role). 
Casserole a soufil6. Souffle pan. 



30 



MARTYN'S MENU DICTIONARY 



Casserole, e, /. Saucepanful. 

Cassis, m. Black currant. Black 

currant sj'rup or liquor. 
Cassolette, /. Small casserole (served 

on the table). 
Cassou, m. Broken loaf or lump (of 

sugar). Broken cocoa nibs. 
Cassonade, /. Moist sugar (i. e. 

sugar which -has not been refined). 
Cassoulette, /. A Provence stew. 
Castelane, /. A kind of green plum. 
Castelruggero. A white dry wine 

from Tnscany, Italy. 
Castillan, e, adj. Castilian. 
Catawba (sparkling). A well known 

American wine. 
Castillon. A red Bordeaux wine. 
Cavage, m. Cellarage. 
Cavallaro. A dry, deep amber wine 

from Sicily. 
Cave, /. Cellar, cave. The wines con- 
tained in a cellar. Also, sometimes, 

cellaret, etc. 
Caveau, m. Wine cellar (formerly a 

tavern frequented by literateurs). A 

singing club. 
Caviar, m. Caviare (salted roe of 

sturgeon ) . 
Cavona. A new flavoring essence. 
C^cube, w. A famous wine of the an- 
cients (from a vineyard at Cae- 

cubum). 
C6drat, m. Citron. 
Cedrat confit. Candied citron. 
Coleri, m. Celery. 
Celeri rave, Celeraiche, m. C)eleriac, 

Knob celery (a turnip rooted 
species of the celery plant). 

Celeri sauvage, celeri des marais, m. 
Smallage. 
Cendre, /. Ashes or embers (cuit sous 

la cendre, cooked in the ashes). 
Cent, adj. and noun m. Hundred. 
C&pe, ceps, w. A wild mushroom. 
Cercelle (or, Sarcelle). Teal duck. 
Cercle, m- Circle. 
Cereale, /. Cereal. 

C^rds, /. Goddess of corn, of agricul- 
ture. 
Cerfeuil, m. Chervil. 

Cerfeuil musque. Sweet chervil. 



Cf'rise, /. Cherry. 

Cerises glac^es. Candied cherries. 
Aux cerises. With cherries, cherry 

sauce. 
Cerise musqu6e. Musk-cherry. 

Cerisettes, /. pi. Dried cherries. 

Cerlenacer. A sweet Austrian wine. 

Cerneau, m. Green walnut. The ker- 
nel of a green walnut. 

Cerneseker. A white Bohemian wine. 

Cerons. A white Bordeaux wine. 

Certosina. A liqueur from Tuscany 
(Italy). 

Cervelas, m. Savela, Saveloy (saus- 
age ) . 

Cervelles, /. Brains. 

Cerule, e, adj. Cerulean, blue. 

Cesana. A red Italian wine. 

Cevade. /. Oats. 

Ceylan, adj- Ceylon. 

Chablis, m. A still white Burgundy 
wine. 

Chair, m. A shed for storing wines. 

Chair, /. Flesh. 

Chair blanche. White meat (veal, 

poultry, etc.). 
Chair noire. Dark meat. 
Chair A. saucisse. Sausage meat. 

Chalet, m. Chalet, a Swiss cottage. 

Chaleur, /. Heat. 

Chambertin, m. Chambertin, a choic.e 
Burgundy wine, red and white, still 
and sparkling. 

Chambord. A department of France. 
Also, the name of a French noble- 
man, an authority on lobsters. 

Chambre, f. Room. 
Champagne (vin de), m. "Champagne" 
— no other definition is needed ! The 
best known vineyards in the cham- 
pagne district are in the prefec- 
tures of Reims and Epernay. 
Fine champagne. The finest cognac 
or brandy. 

Champ^tre, adj. Country, rural. 

Champignon, m. Mushroom. 

Champignon de prairie. Field mush- 
room. 
Agaric champ^tre. A common field 
mushroom. 
C'hanci. e, adj. Mouldy. 



3IARTYN'S MENU DICTIONARY 



31 



Chandelait, m. Aa aniseed cake. 

Chanteau, ni. A piece of a loaf, a 
hunch of bread. 

Chanterelle, /. A kind of large mush- 
room. 

Chapele, e, 2>^' P- Rasped, chipped, 
hacked. 

Chapelure, f. Bread crumbs. Dry 
bread passed through a sieve. 

Chapon, m. Capon. 

Chapon de Normandie. A hunch of 
bread boiled in soup. 

Chapon de Gascogne. A crust of 
bread rubbed with garlic and put in 
salad. 

Chaponneau, rn. Young capon. 

Chaponniere, /. Stewqjan (for fowl 
or capons). 

Charbon, m- Coal cinder (as, cette 
viande est en charbon, this meat is 
burned to a cinder). 

Charbon de bois, m. Charcoal. 

Charbonue, e, adj. Burnt, black- 
ened. 

Charbonnee, /. Name given in olden 
times to a rich steak cooked over 
a bright charcoal fire. 

Charcuterie, /. Pork butcher's shop. 

Charcutier-6re, m. and /. Pork but- 
cher. A purveyor of cooked and 
dressed meats. 

Charente. A Fl-enchi province noted 
for its brandy. 

Charlotte, /. Applied to various des- 
sert dishes — ^as, Charlotte a la 
Russe, Charlotte Russe ; Charlotte 
de pommes, f., apple charlotte, etc. 

Charnage, m- Flesh days. 

Charnier, ni. L-arder. 

Charnu, e, adj. Devoid of skin, fleshy 
(fruits charnus, flesh fruits). 

Chartreuse, /. (1) A convent. 

(2) A liqueur (green, yellow, 
white) made from cinnamon, mace 
and other herbs and spices. First 
distilled by the monks of Grande 
Chartreuse, near Grenoble, 
France. 

(3) Culinary. First used to mean 
various kinds of vegetables of 
fruit, dished uo in the shape of 



goblets set in aspic jelly, but now 
usually cooked game, etc., cooked 
and dressed in Charti-euse style 
either hot or cold. 
Chartreux-se, adj. Karthusiau. 
Chasse-Ccusin, in. Bad wine. 
Chasselas. A white raisin. 
Chasse-rage, f. Pepper wort. 
Chasselas, m. A kind of raisin. 
Chasseur, m. Hunter. 
Chasseuse, Chasseresse, f. Huntress. 
Chat. m. Cat. 

Chat brnle. A hard winter pear. 
Chntaigne. f. Chestnut. 

" commune. Sweet (or Span- 
ish) chestnut. 
" du Bresil. Brazil nut. 

" de terre. Earth nut, pig- 
nut. 
Chfiteau. m. Castle, chateau. 

Batailley. A red still Bor- 
deaux wine (fifth growth). 
Bayle. A white still Bordeaux 

wine (first growth). 
Becker. A red still Bordeaux 

wine (third growth). 
Bel Air. A red Bordeaux 

wine. 
Belgrave. A red still Bor- 
deaux wine (fifth growth). 
Bellevue. A red Bordeaux 
wine. 
Beycheville. A red still Bor- 
deaux wine (fourth growth). 
Bouliac. A red still Bordeaux 
wine. 

Branaire Duluc. A red still 
Bordeaux wine (fourth 
growth ) . 
Brane Cantenac. A red still 
Bordeaux wine (second 
growth ) . 
Broustet N^rac. A white still 
Bordeaux wine (second 
growth). 
Caillou. A white still Bor- 
deaux wine (.second growth). 
Galon Segur. A still Bordeaux 

wine (third growth). 
Camensac. A red still Bor- 
deaux wine (fifth growth). 



32 



MARTYN'S MENU DICTIONARY 



Chateau Camponac. A red Bordeaux 
wine. 

" Cantemerle. A still Bordeaux 
growth (fifth growth). 

" Cantenac Brown. A red still 
Bordeaux wine (third 

growth ) . 

" Citran. A red Bordeaux wine. 

" Clerc Milon. A red still Bor- 
deaux wine (fifth growth). 

" Climens, A white still Bor- 
deaux wine (first growth). 

" Colon Segur. A red still Bor- 
deaux wine (third growth). 

" Constance. A red Bordeaux 
wine. 

" Contemerle. A red still Bor- 
deaux wine (fifth growth). 

■" Cos d'Estournel. A still Bor- 
deaux wine (second growth). 

" Cos Labory. A still Bordeaux 
wine (fifth growth). 
Coutet. A white still Bor- 
deaux wine ( first growth ) . 

" Croizet Bages. A red still Bor- 
deaux wine (fifth growth). 

" d'.\lesmeis Becker. A still 
Bordeaux wine (third 

growth ) . 

" d'Arche. A white still Bor- 
deaux wine (second growth). 

" d'Arsac. A red Bordeaux wine. 

" Dauzac. A still Bordeaux 
wine (fifth growth). 

" Desmerail. A red still Bor- 
deaux wine (third growth). 

" de Fleurennes. A red Bor- 
deaux wine. 

" de Gallan. A red Bordeaux 
wine. 

" de Germanville. A Bordeaux 
wine. 

" d'Issan. A red still Bordeaux 
wine (third growth). 

" de Paveil. A red Bordeaux 
wine. 

" de Fez. A red Bordeaux wine. 

" de Tastes. A white Bourdeaux 
wine. 

" Dillon. A red Bordeaux wine. 



Chateau Doisy. A still white Bor- 
deaux wine (second growth). 

Ducasse Grand Puy, A still 
Bordeaux wine (fifth 

growth). 

Ducru Beaucaillou. A red 
still Bordeaux wine (second 
growth ) . 

Duhart Milon. A red still 
Bordeaux wine (fourth 
growth ) . 

Dufort Vivens. A red still 
Bordeaux wine (second 
growth). 

Furriere. A red still Bor- 
deaux wine (third growth). 

Filhot. A white still Bor- 
deaux wine (second growth). 

Fongravey Bethmann. A red 
Bordeaux wine. 

Giscours. A red still Bor- 
deaux wine (third growth). 

Grand Puy Lacoste. A still 
Bordeaux wine (fifth 

growth ) . 

Grillet. A white Burgundy 
wine. 

Gruard Larose Sarget. A red 
still Bordeaux wine (second 
growth). 

Guiraud. A white Bordeaux 
wine, 

Haut Bages. A red still Bor- 
deaux wine (fifth growth). 

Haut Barde. A red Bordeaux 
wine. 

Haut Brion. A red still Bor- 
deaux wine (first growth). 

Kirwan. A red still Bordeaux 
wine (fifth growth). 

Labarde. A red still Bordeaux 
wine (fifth growth). 

Lafitte. A red still Bordeaux 
wine (first growth). 

Giscours. A still Bordeaux 
wine ( third growth ) . 

La Grange. A red still Bor- 
deaux wine (third growth). 

La Dagune. A red still Bor- 
deaux wine (third growth). 



MARTYN'S MENU DICTIONARY 



33 



Chateau Lamothe. A white still Bor- 
deaux wine (second growth). 

Langoa. A still Bordeaux 
wine (third growth), 

Larose. A red still Bordeaux 
wine ( first growth ) . 

Lascombes. A red still Bor- 
deaux wine (second growth). 

Latour, A red still Bordeaux 
wine (first growth) . 

La Tour Blanche. A white 
still Bordeaux wine (first 
growth ) . 

Laujac. A still red Bordeaux 
wine. 

Le Crock. A Bordeaux wine. 

Leoville Barton. A red still 
Bordeaux wine (second 
growth). 

Leoville Lascases. A red still 
Bordeaux wine (second 
growth ) . 

LeoYille Poyferre. A red still 
Bordeaux wine ( second 
growth). 

Le Prieure. A still Bordeaux 
wine (fourth! growth). 

Le Tertre. A still Bordeaux 
wine (fifth growth). 

Lynch Bages. A red still Bor- 
deaux wine (fifth growth). 

Lynch Moussas. A red stiJl 
Bordeaux wine (fifth 

growth). 

Maison Blanche. A red Bor- 
deaux wine. 

Malescot Saint Exupery. A 
red still Bordeaux wine 
(third growth). 

Malle. A white still Bordeaux 
wine (second growth). 

Malleret. A red Bordeaux 
wine. 

Marbuzet. A Bordeaux wine. 

Margaux. A red still Bor- 
deaux wine (first growth). 

Marquis de Therme. A still 
Bordeaux wine (fourth 
growth). 

Merin d'Or. A red Bordeaux 
win^. 



Chateau Milon-Dejean. A red Bor- 
deaux wine. 

" Mirat. A white still Bor- 
deaux wine (second growth). 

" Montot. A red Bordeaux 
wine. 

" Montrose. A red still Bor- 
deaux wine (second growth). 

" Mouton d'Armilhacq. A red 
still Bordeaux wine (fifth 
growth ) . 

" Mouton Lafite. A red Bor- 
deaux wine. 

" Mouton Rothschild. A red 
still Bordeaux wine (second 
growth). 
Neuf du Pape. A deep col- 
orded, heavy bodied wine 
from the Department of 
Drome (France). 

" Olivier. A red Bordeaux 
wine. 

" Palmer, A red still Bordeaux 
wi ne ( third growth ) . 
Pape Clement. A red Bor- 
deaux wine. 
Pedesclaux. A still Bordeaux 
wine (fifth growth), 

•' I'essac. A red Bordeaux wine, 

" Peyraguey. A white still Bor- 
deaux wine (first growth). 
Peyxatto. A white still Bor- 
deaux wine (second growth). 

•' Phelan-Segur. A red Bor- 
deaux wine. 
Pichon Longueville. A red 
still Bordeaux wine (second 
growth). 

" Pomys. A red Bordeaux wine. 

" Pontet Canet. A red still Bor- 
deaux wine (fifth growth). 

" Poujet. A red still Bordeaux 
wine (fourth growth). 

" Rabaud. A white still Bor- 
deaux wine (first growth). 

•' Rauzan (Rausan) Gassies. A 
red still Bordeaux wine (sec- 
ond growth). 

" Rauzan Segla. A red still 
Bordeaux wine (second 
growth ) . 



MARTYN'S MENU DICTIOyARY 



Chateau Rieussec. A white still Bor- 
deaux wine (first growth). 
" Rochet. A red still Bordeaux 

wine (fourth growth). 
** Romer. A white still Bor- 
deaux wine ( second growth ) . 
" St. Pierre. A red still Bor- 
deaux wine (fourth growth). 
" Salins. A still white wine 
produced in Alsace-Lorraine. 
" Sauau. A white still Bor- 
deaux wine ( second growth ) . 
" Suduiraut. A white still Bor- 
deaux wine (first growth). 
" Talbot. A red still Bordeaux 

wine (fourth growth). 
" Tertre. A red still Bordeaux 

wine (fifth growth). 
" Tivoli. A red Bordeaux wine. 
'" Vigneau. A white still Bor- 
deaux wine (first growth). 
" Yquem. A white still Bor- 
deaux wine (first growth). 
Chateaubriand, m. A large tender- 
loin steak, garnished. Named after 
a French statesman, Francois Rene, 
vicomte de Chateaubriand, a famous 
writer and epicure. 
Chaud, e, adj. Waiin, hot. 
Ghaudeau, m. Caudle. A hot drink. 
Mulled wine. Also a hot wine 
sauce. 
Chaud-froid, m. Name for various 
cold entrees. Also, name of sauce 
with which the meats are coated. 
Chaudifere, f. Boiler. 
Chaudron, m. Kettle. Skillet. 

Boiler. 
Chauffe-assiettes, m. Plate Avarmer. 
Chauffe. e, adj. Heated. 
Ohaufiferette, /. Foot warmer. Chaf- 
ing dish. 
Chaufroid. See Chaudfroid. 
Chausse, /. Bag filter. Jelly bag. 
Chaussons, m. A kind of French 
round pies filled with jam. Cake, 
Chebres. A white dry Swiss wine. 
Chef de cuisine, m. Chief cook. 
Chef d'oeuvre, m. Masterpiece. 
Ch«lonee, f. Turtle. Sea tortoise. 



Chemise, f. Chemise, Robe. Skirt. 
Jacket (of ix)tato). 

Chemise, e, pa. p. Lined (a mould 
with jdly, forcemeat or paste). 

Chersie, f. ; Chersite, m. Land tor- 
toise, 

Chervis, m. Skirret. Chervil. 

Chester, m. Cheshire cheese. 

Chevali^re (a la). Chevalier (style), 

Chevanne, Chu'b (a sweet water 
fish). 

Cheveux, m. pi. Hair. 

Cheveux d'ange, A sweetmeat pre- 
pared from young carrots, 

Chevre, f. She goat. 

Chevreau, m. Kid. Young goat 
(male). 

Chevrette, f. Young goat (female), 
doe. Also sometimes, large prawn 
— ^see crevette- 

Chevreuil, ni. Roebuck. Venison. 
Deer. (Quartier de chevreuil, 
haunch of venison.) 

Chevreuse, adj. Chevreuse (after 
Claude de Lorraine, due de Che- 
vreuse, a distinguished statesman of 
the latter jpart of the ITth centurj'). 

Chevrillard, m. Young roe. 

Chianti. A delicious dry red Italian 
wine. 

Chiches, /. Chick peas. 

Chicon. m. Cos lettuce. 

Chicoree, f. Chicory, endive. 
Chicoree sauvage. Succory. 

Chiffonnade. Soup herb leaves finely 
shredded. 
En chiffonnade. Shredded. 

Chincapin, 'w. Small chestnut. 

Chine, f. China. 

Chinois, e, adj. Chinese. 

Chinois, m. Chinese strainer (a 
pointed strainer with very fine 
holes). A small candied green 
orange. 

Chipolata, f. A ragout. A small 
Italian sausage. 

Chiquet, in. Driblet, drop. 

Chocolat, m. Chocolate. 

CTiocolatiere. f- Chocolate pot. 

Choine, adj. {Pain choine, white 
bread. ) 



MARTYWS MENU DICTIONARY 



35 



Choi.si. e.. adj. Chosen, choice, select. 
Chope, /. A large beer glass. Glass 

of beer. 
Chopine, f. Half bottle (an old 

measure). 
Ghorizos. A small Spanish sausage. 
Chou, m. Cabbage. 

Choux de Bruxelles. Brussels 
sprouts. 

Choucroute, /. Sauerkraut. 

Choufleur, m. Cauliflower. 

Chou frise. chou de Savoie. Kale. 
Savoy cabbage. 

Ghou farci. Stuffed cabbage. 

Chou mariu. Sea kale. 

Chourave, m. Kohlrabi. 

Chou rouge, m. Red cabbage. 

Chou vert. Kale. 
Choux a la creme. Cream puffs (pas- 
try). 
Chrysantheme. m. Chrysanthemum. 
Chusclan. A French rose colored 

Avine (sweet). 
Ciboule. Ciboulette, /. Chive. A 

small green onion. 
Cidre, m. Cider. 
Cigare, m. Cigar. 

Cimier, m. Saddle, haunch (gener- 
ally used of venison). 
Cinname, Cinnamome, m. Cinnamon. 
Cisele. e, adj. Shredded. 
Citron, m. Lemon. Lime. 
Citronat {German). Candied lemon. 
Gitrone {German) . Lemon, Citron. 
Citronnat, m. Candied lemon peel. 
Citrouue, e, adj. Flavored with 

lemon. 
Citronnelle, f. A liqueur distilled 

from citron peels. Citron water. 

Balm mint. 
Citrouille, /. Pumpkin. 
Give. Civette, f. Chive, cive (a 

species of leek) . 
Givet. m. ; Civette, f. Game stew, 
civet. 

Givet de levraut au sang. Jugged 
hare. 
Glair, e, adj. Clear. 
Glairet. m- Light wine. Pale wine. 

Also, an infusion of aromatic plants 

with wine, honey and sugar. The 



English '"claret" has its origin in 

this word, but in French it is used 

only as stated in the preceding 

definitions. 
Clairette. A still white (sweet) wine 

from the south of France. 
Clairette Blanche. A sweet white 

American wine. 
Clairette de Die. A sweet and (when 

new) sparkling wine made in the 

.south of France. Also a still white 

Hermitage wune. 
Clamp, m. Clamp fish. 
Clarifie, e, adj. Clarified, filtered. 
Clayon, ui. Cheese stand. 
Clevener. A white German wine 

( from the Baden district ) . 
Cliss, /• A cheese drainer. A wicker. 
Cloche, /. Bell, stewpan (for fruit), 

cover (as, champignons nouveaux 

sous cloche). 
Clos, m. Enclosure. 
Clos des Gorvees. A red Burgundy 

wine. 
Clos de la ^lousse. A red Burgundy 

wine. 
Clos de Maizieres. A red Burgundy 

wine. 
Clos de Tart. A red Burgundy wine 

(still). 
Clos de Vougeot. A red Burgundy 

wine (still and sparkling). 
Clou de girofle, m. Glove. 
Cloute, e, adj. Studded (also see 

clouter) . Decorated. 
Clouter. To insert nail shaped pieces 

of trufile, ham or tongue into fowl, 

etc. 
Glovis, m. Clam (hard). 
Cloy&re. Oyster basket. 
Glupee, f. A genus of fishes, including 

herring. 
Coagule, e, adj. Coagulated, curdled. 
Coca, m. Coca (a Peruvian plant). 
Coche, /■. Sow. 

Gochenille, f. Cochineal. Red color- 
ing used for culinary purposes. 
Cochon, m. Pig. 

Cochon de lait, m. Suckling pig. 
Cochonnaille. f. Hog's pudding. ^ 

Gochonnet. m. Little pig. 



36 



MARTYN'S MENU DICTIONARY 



Coco, m. Cocoanut. Stick licorice 

water. 
Cocotte, f. Small earthen saucepan. 

As, poiilet en cocotte. 
Coeur, m. Heart. 
Cognac, m. Brandy. Name of city in 

France. 
Cognassier, m. Quince tree. 
Coing, m. Quince. 

Ooinguarde, /. A liquor distilled from 
quinces. Also marmalade made 
from quinces and grape juice. 
Colares. A red Portuguese wine. 
Colature, /. The art of straining. 
Colbert. A clear soup named after 
Jean Baptiste Colbert, minister of 
finance under Louis XIV. 
Colcannon. A Scotch dish. Cooked 

vegetables warmed over. 
Colin, m. Colin, Virginian quail. 
Collage, m. Clarifying (of wine). 
Collation, /. Collation, a light; 

repast. 
Colle gelatine, /. Isinglass. 
Collet, m. Neck, scrag end (of mut- 
ton or veal). 
Colmar, m. Colmar, a kind of pear. 
Colombe, /. Dove, pigeon, 
Colombier. A dry, ruby colored Swiss 

wine. 
Colonne, /. Column. 
Coloquinte, /. A bitter cucumber. 
Colore, e, adj. Colored. 
Colza, m. A variety of cabbage from 

which oil is extracted. 
Come. A pale red, sweetish Greek 

wine. 
Comestible, adj. Edible, esculent. 
Comestibilit^, /. The quality of being 

edible. 
Commissaire, m. Ck)mmissary, stew- 
ard. As, Commiss aires d^une f4te, 
stewards of a feast or festival. 
Compagnie, f. A gathering. A covey 

(of partridges). 
Oompi^gne. A light yeast cake with 

crystallized fruit. 
Completer. A white dry Swiss wine. 



Compote, /. Preserves. Stew (of 
small birds, fruits in syrup, etc). 
As, compote de pomnies, stewed 
apples, etc. 

En compote. Stewed. {Pigeons 
en compote). 
Compotier, m. Compote dish. 
Oonaifesto. A red Portuguese wine. 
Concasse, e, adj. Coarsely pounded. 
Concise. A dry ruby colored Swiss 

wine. 
Concombre, m. Cucumber. 
Concorn. A native American wine 

(red and white). 
Conde, m. Name of an illustrious 
French family. Several soups, des- 
serts and entrees are styled "a la 
Conde." 
Condiment, w. Seasoning, spices, etc. 
Condrieu. A- still white wine from 

the Department of Is&re, France. 
Confiserie, /. Confectionery. 
Confiseur, m. Confectioner. 
Confit, e, adj. Preserved, pickled. 
Confiture, f. Jam, sweetmeats, etc. 
Congre, m. Conger eel. Sea eel. 
Ct>nserves, /. Preserves, pickles, 

sweetmeats. 
Consomm^, m. Clear bouillon. 
Constancia. A sweet liqueur wine 
(red and white) made in British 
South Africa. 
Contentement. Contentment. A lem- 
onade made from oranges and 
lemons. 
Contourne, e, adj. Twisted. 
Contrefilet, m. Boned sirloin. 
Convivial, e, adj. Convivial, relating 

to a feast. 
Copeaux, m. Shavings. As pommes 
de terre en copeaux, potato shav- 
ings. 
Coq, m. Cock. 

Coq de bouleau, m. Mountain cock, 

mountain grouse. 
Coq de bruy&re, m. Heath cock. 
Coq d'Inde, m. Turkey cock. 
Coquard, m. Old cock. 
Coquatre, m. Semi-capon. 



MARTYN'S MENU DICTIONARY 



Coque, /. Shell (of egg, nuts, etc.). 

Oeufs a la coquc, boiled eggs. 
Coquelicot, in. Corn poppy, wild 

poppy. 

a la coquelicot. Poppy shaped, or 
with the appearance of a poppy. 
As Oeufs a la coquelicot. 
Coquerelle, f., Coqueret, m. A winter 

cheri-y. 
Coquetier, m. Egg dealer. 
Coquillage. m. Shells. 
Coquille, /. Scallop, shell (H nitres sur 

coqiiilles, oysters on shells). 
Corail, ni. Coral. Lobster coral. 
Corbeille, /. Basket. 
Cordon bleu, m. An ancient French 

culinary distinction to very skilful 

female cooks. 
Cordon rouge, ni. Culinary distinction 

granted by an English society to 

skilful cooks of both sexes and to 

others celebrated for the invention 

of valuable articles of food or drink. 
Coret. in. Coret. a kind of snail. 
Corette, /. Jew's Mallow (an Egyp- 
tian herb). 
Coriandre, /. Coriander. 
Corinthen (German) . Currants 

(dried). 
Corlieu, m. Young curlew. 
Corme, /. Shad apple. Service berry. 
Corne d'abondance, /. Cornucopia. 

Horn of Plenty. 
Cornel, m. The fruit of the cornel 

tree. 
Corner le diner. To blow the horn 

or sound the bell for dinner. 
Cornet, m. Paper cone. A kind of 

thin wafer. 
Cornichon, m. Gherkin. 
Corps, m. Body (applied to a sauce, 

soup, etc.). 
Corriger. To correct (the flavor of a 

sauce ) . 
Cortaillod. A dry ruby colored Swiss 

wine. 
Corton. A still red Burgundy wine. 
Corvini. A red dry rather harsh 

Italian wine. 
€orvino. A red dry Italian wine. 



Coryphene, f. Ooryphene, a kind of 

bluefish. 
Cosaques, m. Mottoes. 
Cos d'Estournel. A red still Bor- 
deaux wine (second growth). 
Cosse, f. Shell, husk. 
Costam.ser. A red dry Swiss wine. 
Costiers. A still red wine from the 

south of France. 
Cote, /. Rib (Une cote de boeuf, a 

rib steak) , 

Cotes de pore. Spare ribs. 
Cote (la). A Swiss white wine. 
Cote d'or. A white Burgundy wine. 
Cote, nt. Side (of beef, etc.). 
Cotelette, /. Cutlet. Chop (as, cote- 

lette fie mouton) . 
Cote Rotie. A (still) red Hermitage 

wine. 
Cotes de Bourg. A red Bordeaux 

wine. 
Cou, in. Neck (front). 
Cou-de-gin de Modene. A kind of 

Italian sausage. 
Couenne de lard, f. Pork rind. 
Cougloff, Kugelhopf {German). A 

German cake. 
Couler. To cast. 
Coulibiac. A Russian patty. 
Ooulis. in. (An ancient cooking 

term). Meat juice. A rich stock. 

Cullis. 
Couloire, /.f Strainer, filter, collan- 

der. 
Goulon, m. Pigeon, dove. 

Coulon de mer, m. Sea gull, sea 
mew. 
Coup, m. Blow, stroke. 
Coupe. /. Cup. drinking vessel, gob- 
let. 
Coupe St. Jacques. A fruit salad 

served in punch glasses with vanilla 

ice cream on top. 
Coupe, e, adj. Broken, loose, cut. 
Coupe legumes, m. Vegetable cutter. 
Coupe pate, m. Pastry cutter. 
Couperet. m. Cleaver. 
Coupole. /. Cupola. 
Courge. f. Squash. Vegetable mar- 
row. 

Courge hiver. Winter squash. 



38 



MARTYy'S MENU DICTIOSARY 



Courlieu, Curlis, w. Curlew. 
Courlis, m. Doe bird. 
Couronne, /. Crown. 
Court-bouillon, m. A highly seasoned 

liquor to cook fish in, 
Couteau, m. Knife. 
Coutillade, /. Cut, slash. 
Coutiser. To insert small strips or 

pieces of truflOie, ham, etc., into fil- 
lets of poultry, etc. 
Couvert, e, adj. Covered. 
Convert de table, m. Table cloth and 

"set up" — spoon, knife, fork, etc. 
Coxal. Haunch bone. 
Crabe, m. Crab. 

Crabes d'huitre, m. Oyster crabs. 

Crabes moux, tn. Soft shell crabs. 
Cracha, m. Fruit of the strawberry 

tree. 
Cramoisi, e, adj. Crimson. 
Crapaudine, /. Trussed, frog fashion. 
Craquelin, m. Crispet. cracknels. 

Craquelins au gingembre. Ginger 
snaps. 
Craquement, m. Crackling, 
Creche, /. Crib, 
Crecy, Ancient city of France. Also 

a French general of the 14th cen- 
tury, A soup made of carrots. 
Cremaillere, /. Pothook, Also house 

warming, 
Cremaillon, m. Small pothook, 
Crerae, f. Cream. 

a la creme. With cream, witii 
cream sauce. 

Creme au cafe. Coffee custard, 
coffee cream. 

Creme au caramel, or Cr^me renver- 
see. Caramel custard, 

Cr^me au lait. Custard, 

Creme , a la vanille, etc. Vanilla 
cream, etc. 

Creme Chantilly. Whipped cream 
flavored with vanilla, 

Creme fouettee. Whipped cream. 
Creme de menthe. A liqueur from 

peppermint balm and other spices 

and roots. 
Creme de moka, A liqueur from coffee 

and bitter almonds, 
Creme de tartre. Cream of tartar. 



Crement. adj. Moderately sparkling 
(of champagne). 

Cremerie, /, Dairy, cream shop. 

Cremeux, se, adj. Creamy. 

Creole, adj. Creole. 

Crepe. /. Pancake. 

Crepine, /. Caul, cawl. 

Crepinette, /. A flat sausage. 

Cresson. »/(. Cress, Watercress. 
Cresson d'eau, de ruisseau, de fon- 

taine. Watercress. 
Cresson alenois, m. Peppergrass, 
pepperwort. 

CrC'tes. f. Combs. 

Cretes de coq. Cock's combs. 

Creux, se, adj. Hollow. As, croute 
crciisc, hollow crust. 

Crever. To burst or crack (generally 
used for rice). 

Crevette. /. Shrimp. Prawn. 

Criadera, That part of the Bodega in 
which wines are kept until they 
have developed sufficiently, 

Cristallise. e, pa- p. Crystalized (of 
fruits). 

Croissant, m. Crescent, S-hape of a 
bi-ead roll. Also applied to confec- 
tionery. 

CromesquLs, m. Russian or Polish 
croquette. 

Croquant. e, adj. Crisp, crackling. 

Croquante, /. A cake, baked crisp, 

Croquenbouche, /, A term applied to 
some kinds of crisp pastry (as. 
Croquenhonche de fraises, baked 
strawberry puffs), Lrarge set pieces 
for suppers or dinners covered with 
boiled sugar to give them a brilliant 
appearance. 

Croquet, m. A crisp biscuit. 

Croquettes. /. A mince of fowl, meats, 
etc, made into shapes and fried, 

Croquignole, f. Crackling, 

Croquignolles, A kind of fondant of 
the same composition as croque-en- 
houche. 

Croustades, /. pi. Crusts, Shapes 
of bread fried, used to serve game, 
etc. Edible entree cases. Also as 
Cronsfade de pommes, Rouennaise, 
apple crust, Rouen fashion. 



MARTiy'^ MENU DICTIOyARY 



39 



Croustillant, m. Anything crispy and 
crusty. 

Croustille, /. Small crust (of pastry, 
etc. ) . 

Croilte, /. Crust. In plural, sippets 
( for soup ) . 

Cl'oiite-au-pot. /. A vegetable soup 
with bread cruets. 

Crouton, ni. Crust. Thin slices of 
bread cut into shapes and fried. 

Croutonne, e, pa. p. Garnished with 
crusts. 

Croznovano. A white Roumanian 
wine. 

Cru, e. adj. Raw. Uncooked. 

Cruche, /. Pitcher. 

Cruchon, m. Small jug. 

Crustaces, m. pi. Shellfish. 

De crustaces, crustace, e, adj. 
Crustacean. 

Cubain, e, adj. Ctiban. 

Cueilloir, ni. Fruit basket. 

Cuider, m. Small fruit basket. 

Cuill&res de cuisine, /. Kitchen 
spoons. Soup and gravy ladles. 

Cuillere, Cuiller. /. Spoon. 

Cuilleree, /. Spoonful. 

Cuisine. /. Kitchen. Fairc la cuisine, 
to cook or dress victuals. 

Cuisseau de veau, m. Leg of veal. 

Cuisinier-ere, m. and /. Cook. 

Cuisse, /. LtQg. 

Cuisson, /. Time required for cook- 
ing. Also, stock or broth. 

Cuissot, m. Leg (haunch). 

Cuit, e, adj. Cooked. 

Cul, m. Bottom. iCuls d'artichauts, 
Artichoke bottoms.) 

Culinaire. adj. Culinary. Applied to 
anything connected with the kitchen 
or the art of cooking. 

Culotte, /. Rump. Aitchbone (of 
beef). 

Cumberland. An English nobleman 
to whom Avas dedicated "Cumber- 
land Sauce," prepared with currant 
jelly, English mustard, orange juice, 
etc., and served principally with 
game and cold meats. 

Cumin, m. Caraway seed. 



Curacao. Curacoa, a liqueur from 
orange skins, cinnamon and mace. 

Curcuma, m. Turmeric. 

Cure-dent, ni. Toothpick. 

Currie. m. Curry powder. 

Cygne, iv. Swan. 

Cymling, /. Summer squash. 

Cynthiana. A native American wine 
(red). 



D 



Dacarella. An amber color wine from 
Sicily. 

Dachs (German). Badger. 

Daim, e. Buck. deer. 

Dais, m. Dais. A raised floor or 
platform on which is placed the 
"table d'honneur" at a banquet. 

Damas. m. Damson plum. 

Damasse, e, adj.t AVith plum gar- 
nishing. 

Dame, /. Lady. 

Dame-Jeanne, f. Demijohn. 

Dampf {German) . Steam. 

Dampfnudeln (Gcr.). Dampfnoodles, 
puff (or yeast) dumplings. 

Dampfnouilles, /. Dampfnoodles. 

Danois, e, adj. Danish. 

Dans. In (seldom used for menu pur- 
poses. Use en instead). 

Dariole. /'. Cream tartlet, cream cake, 
custard. 
Moule a dariole. Dariole mould. 

Darne. /• A slice. A thick cut (of 
salmon or cod). 

D'Artois, m. A kind of French pastry. 
Pastry with jam. 

Datte, /. Date (fruit). 

Datteln (German ). Dates. 

Dattenberger. A red Rhine wine. 

Daube, /. Way of serving a Provin- 
cial stew. As, Boeuf en danhe. 

Dauber. To stew with spices. 



40 



MARTYN'S MENU DICTlOyARY 



Daubi&re. /. Stewpan in which a 
Provincial stew is cooked. 

Dauphin, m. Dauphin (former he- 
reditary title of the heir to the 
French throne). Dolphin, 
a la Dauphine, Garnishing of 
Dauphin potatoes. 

Da^arade. (See dorade.) 

De, singular; Des, plural. Of {de 
venaison, of venison, venison). 

De. m. Dice. Cube, 
en des. In dice, diced. 

D6barder. To take off, to free from, 
larding pork. 

Dfbit, m. Shop. 

De'oorder. To overflow, to run over. 

Debouchi^. e, pa- p. Uncorked. 

DebouiDe, e, pa. p. Boiled down. As, 
Cue sauce debouillce, a sauce boiled 
down until freed from scum. 

Debouche, e, pa. p. Uncorked. 

Deboutonner. To loosen. To facili- 
tate digestion. 

Debrider. To untruss. 

Debris, m. Leavings (the dehris after 
a dinner or wedding reception ; mar- 
rons dehris, broken pieces of chest- 
nuts). 

Decanter. To decant. 

D6chets, m. Leavings from a table. 

Dechiqueter. To cut up (a fowl). To 
slash (flesh). 

Decoiflfer. To uncap, to uncork. 

Decoller. To cut the head off (fish). 

Decore, e, adj. Decorated (as a sal- 
mon, galantine, etc.). 

Decuver. To put wine into casks. 

Defeuille, e, adj. Leafless. 

Defourner. To remove pastry from 
the oven. 

Degat, m. Waste of fuel or food. 

Degarni, e, adj. Ungarnished. 

D^geler. To thaw out frozen pro- 
visions. 

D§glacer. To moisten with liquid a 
pan in which meat has been cooked. 

Degout. Dislike, distaste (to or for a 
certain drink or dish). 

Degraisse, e. pa. p. Fat taken off. 

D^grapper. To pick from the bunch 
(fruit). 



Deguenille, e, pa. p. Torn in pieces. 

Deguise, e. adj. Disguised. 

Degustateur. A professional taster 
of wines and liquors. 

Degustation, f. Action of tasting. 

Deidesheimer. A German white wine. 

Dejeuner, m. Breakfast. 

Dejeuner a la fourchette. Luncheon. 

Delaware. A native American wine 
(white). 

Del aye. e, adj. Diluted. 

Delicieux. adj. Delicious. Also, 
name of a fancy dessert. 

Delie. e, adj. Diluted. Thinned. 

Demi, e, ndj. Half. 

En derai-deuil, m. Half mourning. 
Black and white. Potato and 
truffle salad. 

DemidofE (Auatol). A Russian dip- 
lomat and renowned gourmet. Sev- 
eral dishes are named after him. 

Demi-glace, f. A brown sauce. 

Demi-marque, /. Inferior quality of 
wine. 

Demi-tasse, /. Half cup. A current 
expression for a small cup of black 
coffee {Cafe noir). 

Demoule, e, pa. p. Unmoulded. 

Dcnervo, e, pa. p. Meat freed from 
sinews, etc. 

Dent-do-lion, m. Dandelion. 

Dentele. e, adj. Pinked. 

Denuo. e, adj. Uncovered. Carved. 

Depece. e, pa. p. Carved, cut in 
pieces. 

Deplume, e, adj. Plucked. 

Depose r. To leave a deposit (of wines, 
etc. ) . 

Depouille. e, adj. Stripped. Skinned. 

Des. Plural of de. 

Desalterer. To quench the thirst. 

Desassaisonner. To take out the sea- 
soning. 

Deselay. A white, strong aromatic 
Swis.s wine. 

D'Eslignac. A French nobleman. A 
clear soup is named after him. 

De-sosse, e, adj. Boned. Boneless. 

Dessale. e, adj. Unsalted. 

Dessecher. To dry out. To stir a 
puree, pulp or paste with a wooden 



BIARTYN'S MENU DICTIONARY 



41 



spoon while on the fire, until the 

humidity is evaporated. 
Dess^che, e, adj. Dried (also see 

dessecher). 
Dessert, m. Fruits, sweetmeats, etc. 
Desserte, m. The remains of a meal. 
Desservir. To take dishes away from 

a table. 
Dgteriorer. To spoil, deteriorate (of 

provisions ) . 
Detrempe, f. The preliminary dough 

when making puff paste. 
Detrousse, e, adj. Untrussed. 
Deuil. m. ^lourning. 
Devorant. Ravenous, voracious (ap- 
plied to eating or appetite). 
Dholl, Dhall. A kind of pulse much 

used in India. 
DiaiJble, ji la diable. Deviled (applied 

to dishes with sharp and hot season- 
ing). 
Diablotins, m. Small deviled crusts. 

Also, chocolate drops. 
Diavolini (Italian). Small deviled 

rice or farina cakes, fried. 
Diedesheimer. A white Rhine wine. 
Diete, /. Diet. 
Digerer. To digest. 
Digestion, /. Digestion. 
Dill (German). Dill (pickle). 
Dinde, f. Turkey. 
Dindon, m. Turkey (cock). 
Dindonneau, m. Young turkey. 
Diner, m. Dinner. Dinner party. 

Diner en ville. To dine out. 

Diner maigre, nt. A dinner without 
meats. Fish dinner. 
Diplomatique, adj. Diplomatic. 
Distillation, /. The art of distilling 

spirits. 
Dodu, 0, adj. Plump. 
Dolcetto. A red dry Italian wine. 
Dolmas. A Turkish dish of chopped 

meat wrapped in fig leaves and 

stewed. 
Domestique, adj. Domestic. Tame. 
Dominant, e, adj. Predominant (as of 

one of several flavors or garnishes). 
Domino, m. Domino. Small cake in 

shape of domino. 



Dorade, Daurade, /. John Dory, a sea 
fish, resembling the bleak. 

Dore, e, adj. Gilt. Brushed with 
beaten yolks. 

Dormant surtout le table. Decora- 
tive objects left on the table to the 
end of a meal. 

Dorure, /. Beaten egg yolk (to brush 
with). 

Dos, m. Back, saddle. 

Dos Rayas. A cheap grade of sherry. 

Double, 7n. Double. 

Double Palma. Same as Palma but 
more developed. 

Doubler. To double. (Douhler nn 
fond, to make a double bottom.) 

Douce-amfere, /. Bittersweet, 

Doucette, f. Corn salad. Fetticuce. 

Douceur, f. Sweetness. * 

Douillos, f. Tubes adjusted in the 
pastry bag for decorating. 

Doux-ce, adj. Sweet. 

Doyenne, m. Doyenne, Dean's pear (a 
kind of Autumn pear). 

Dragee, /.t Candy. Sugar plum. 

Drapeau, m. Flag. 

Dreche. f. Malt. 

Dresser la table. To set the table. 

Due. m. Duke. 

Duchesse, /. Duchess (name often ap- 
plied to a favorite style of potatoes 
and other dishes). 

Duerkheimer. A white Rhine wine. 

Duglero. A famous French chef who 
invented the method of serving sole 
still known by his name and also 
"Potatoes Anna." 

Dumas (Alexander). A noted French 
author, of renown also as an epi- 
cure and a clever amateur cook. 

Dunsten (German) . Braising. 

Dur, e, adj. Hard. 

Durand. A distinguished French chef, 
the author of several culinary 
works. 

Durchsiohtig (Ger.) Transparent. 

D'Uxelles. A French nobleman. A 
sauce. A mixture of chopped mush- 
rooms, shallots, parsley, etc., used 
for flavoring and stuffing. 

Dyspepsie. /. Dyspepsia, indigestion. 



42 



MARTYN'S MENU DICTIONARY 



E 



Eaii. /. Water. 

Eau de vie. /. Spirits of wine. 
Brandy, 
a I'eau de vie. Brandied, with 

brandy. 
Eau de vie, Dantzig. A liqueur from 

various species and seeds. 
Eau de vie de prunelle. Sloe gin. 

Ebarber. To remove the beard from 
oysters. 

Ebernburger. A white Rhine wine. 

Ebullition, /. Boiling point. {Chauf- 
fer a Vehulliiion, to heat to the 
boiling point). 

Ecaille, /. Shell. Scale. 

Jiicaille, e, pa. p. Scaled (of fish). 
Opened (of oysters or clams). 

Ecarlate, /. Scarlet. 

Ecartele, e, adj. Quartered. 

Echalotte. /. Shallot. Eschalot. 

Echaude, rii. A small cake. 

Echaude, e. pa. p. Steeped in boiling 
water, scalded. 

Echaudoir, w. Scalding vat. 

Echinoe, f- Chine (of pork, etc.), the 
loin and a few rack chops. 

Echinon, m. Cheese mould. 

ficlair, f. A Fi-ench pastry filled with 
cream. 

ficonome, m. and /. Steward, stew- 
ardess. 

Economique, adj. , Economical. 

^corce. /. Outer skin. Peel. Pellicle. 

ficossais, e, adj. Scotch. 

ficrem^, e, adj. Skimmed. Without 
cream. 

"ficrete. e, adj. Combless. 

:ftcrevisse, /. Crayfish. 

lEcroutfi, e, adj. Crustless. 

Ecuelle, if. Dish, basin, bowl, por- 
ringer. 

:6cuille £i piquer. Larding needle. 

ificumant, e, adj. Frothy, foamy. 

I^cume. f. Scum. foam, froth. 

ficume. e. adj. Skimmed. 

ficureuil, m. Squirrel. 



Ecuyer, m. Equerry. In olden times, 

tlie title given to cooks. 

Ecuyer tranchant, m. Carver. 
Effile, e, adj. Shredded. 
Effondrer. To draw (a fowl). To 

gut (fish). 
Eglefin, m. Haddock. 
Egoute, pa. p. Drained. 
Egrene, e, pa. p. Shelled (grain or 

corn ) . 
Egueuler. To break the neck off a 

bottle. 
Egyptien-ne, adj. Egyptian. 
Eiblingen. A white Rhine wine. 
Eichberger. A sweet white Austrian 

wine. 
Ei, eier (plural), German. Egg, eggs. 

Eier punch (German). Egg punch. 

Eiertriink (German). Egg nog. 
Eierkuchen (German). Omelette. 
Eierpflange (German). Eigg plant. 
Ein, m.. Eine, /. A, an, one. 
Einfach (German). Plain. 
Eingekrustet (German). Breaded. 
Eingemacht (German). Preserved, 

pickled. 
Eingemachtes (German). Preserves, 

pickles. 
Eingesalzen (German). Salted. 
Einzumachen (German). To pre- 
serve (as, Bromheeren einzumach- 

en ) . 
Eisenberger (German) . A white Hun- 
garian wine. 
Eiserkuchen (German). New Year's 

cake, 
Ekneck cataif. A Ttirkish dish of 

calves' feet. 
Elan, m. Moose, 
filaterie, /., Elaterium, a kind of 

fruit. 
Elite, adj. Select, 
filixir, m. Elixir. 
Elmassia. A Ttirkish dish, made from 

calves' feet. 
Elviller Sonnenberg. A white Rhine 

wine. 
Embrochement, m. Spitting (of a 

fowl ) . 
f:miette, e, adj. Crumbed. 
fiminc§, e, adj. Cut in thin slices 



MARTYN'S MENU DICTIONARY 



43 



(also sometimes, but incorrectly, 
"minced"). 
£mince, /. Sliced meat heated in 

sauce. 
Etomenthaler (German) . Swiss cheese, 
fimmielle, e, pa. p. Sweetened with 

honey, 
fimonder. Tb steep in boiling water. 
To clean (Emonder des amandes, to 
skin almonds). 
Emplume, e, adj. Plumed. 
Empois, m. Starch. 
Empourprir. To color (grapes) with 

purple. 
En. (1) in. As, consomme en tasse, 
consomme in cup. 

(2) As "in the shape or form of." 
(As, pointcs d'asperges en petits 
pois, asparagus tips as peas). 
Encapuchone, e, adj. Covered. 
Elicroute, e, adj. Encrusted. 
Endimanche, e, adj. Gayly attired. 
Endivien, Endiviengemiisse (Ger- 
man). Endives. 
Enfarine, e, adj. Dusted with flour. 
Englischer (German) . English. 
Entame, /. Oiitside slice. First cut. 
Ente (German). Duck. 
Ehtier-ere, adj- Whole. Entire. 
Entonnoir, m. Funnel. 
Entrailles. /. pi. Entrails. 
Entrecote, /. Rib steak. Sirloin 

steak. 
Entree, /. Made dish. Dishes "made 
up" in the kitchen — they may be of 
fish, butcher's meat, poultry or 
game. Title (used in singular or 
plural according to circumstances) 
of course of "made" dish or dishes. 
Entrelarde, e, adj. Marbled texture of 
meat. Meat with streaks of fat 
through it. 
Entremet, m. (generally used in 
plural, entremets) . In America, 
generally used as a title for the 
course of sweet dishes. The French 
kitchen though recognizes two kinds 
of entremets — entremets de douceur. 
a course of sweet dishes, and en- 
tremets de legumes, a course of vege- 



tables served by themselves (as 
quite customary in France). 
Entrepot, m. Bonded warehouse (for 

wines and liquors ) . 
Entronoconne, e, adj. Truncated. 
Enucle, e, adj. Stoned. 
Enzerdorfer. A white Austrian wine, 
fipais-se, adj. Thick. 
Epargne, f. Saving. Frugality, 
fipaule, f. Shoulder, 
fipepine, e, pa. p. Freed from seeds, 
fiperlan, m. Smelt, 
fipernay. See champagne. 
Epervier, m. Sparrow hawk. 
Epi, m. Ear of corn, 
fipice, /. Spice. 
Epicerie, /. Grocery store. 
Epicurien-ne, adj. Epicurean. 
Epigramme, m. Entree dish. Small 

fillet of poultry, game or lamb. 
Epinards, m. Spinach (always usea 

in the plural in French). 
Spines vinettes, /. Barberries. 
f;pluch6, e, pa. p. Peeled (vegetables). 
Epanner. A white Austrian wine 

(German Tyrol district). 
Epure, C; adj. Purified. 
Equipe, e, pa. p. Eiquipped. 
Erable, m. Maple tree. 

Siroi> d'erable. Maple syrup. 
Sucre d'erable. Maple sugar. 
Erafle. e, pa. p. Slit open. 
El'bacher Auslese. A white Rhine 

wine. 
Erbametto. A red dry Italian wine. 
Erdbeeren (German). Strawberries. 
Erbsen (German) . Peas. 

Erdbeerpunch (German). Straw- 
berry punch!. 
Erlauer. A light bodied red Hun- 
garian wine. 
Ermellicker Bratenwein, A white 

Hungarian wine. 
Ermitage (Hermitage), m. Name of 
a well known class of French wines. 
Escabescia. A Spanish dish of part- 
ridges highly seasoned. 
Escalope*, /., Escaloppe. Collop. 

Thin slice. 
Escalope, e. pa. p. Cut thin, 
Escargot, m. Snail. 



44 



AIARTYN'S MENU DICTIONARY 



EScarole, /. Chicory. Broad-leaved 

endive. 
Escheudorfer. A still white German 

wine from, the Main vallej'. 
Espagnol, e, adj. Spanish. 
Espagnole. A rich brown sauce (one 

of the fundamental sauces). 
Espanade, f. A Spanish patty. 
Essence, f. Essence. 
Essenz, f. {German). Essence. Term 

applied to the best quality of Hun- 
garian wine. 
Estargel. A still red sweet wine from 

the South of France. 
Esterlin, m. The 2(Jtli part of an 

ounce. 
Estival, e. adj. Summer-like. 
Estomac, m. Stomach. Breast (as. 

Estomacs de poiilct. chicken 

breasts). 
EstoufEade (also, 6touffade), /. Pot 

roast. 
Estragon, m. Tarragon (a plant used 

for pickles and salads ) . 
Esturgeon, m. Sturgeon. 
Et. And. 

fitamine, f. Tammy-cloth. 
£te, m- Summer, 
fitendard, in. Standard, 
fitoiles, f. pi. Stars, 
fitouflfe, e, adj. See etuve. 
fitourneau, m. Starling, 
fituve, e, adj., a I'etuv^e. Braised, 
steamed, stewed. As, Du vcau a 
Vetuvee, stewed veal. 
Eucharistie, f. TTie Lord's Supper. 
Europ6en, ne, adj. European, 
fiventail, m. Fan. 
fiveque, m- Bishop. 
Exprime, e, i^a. p. Squeezed oui. 

pressed out (the juice from fruit, 

etc. ) . 
Exquis, m. pi. "Exquisites" (small 

fancy cakes). 
Extra-fin, adj. Of the best quality. 
Extra it, m. Extract. A^, Ext rait de 

viande, meat extract. 



Fabrication, /. Manufacture, making. 
As, Fabrication du. pain, bread mak- 
ing. 

Facile, adj. Easy. 

Fagon, m. Fashion. Style. 

Faconne, e, pa. p. Shaped. 

Factice, adj. Artificial. 

Fadennudeln {German). Vermicelli. 

Fagot, in. Bunch. 

Faience, /. Earthenware, crockery. 

Faim, /. Hunger. 

Faine, /. Beechnut. 

Faire revenir. To partly fry. Slightly 
browned without actually cooking. 

Faire suer. To moisten the meat (in 
a covered saucepan) by its own 
juice. 

Faire pincer. To color meat with 
sliced vegetables in a closed sauce- 
pan. 

Faisan, m., Faisane, jf. Pheasant. 
Faisan dore. Golden pheasant. 
Faisan noir. Heath cock. 

Faisande, e, adj. Game flavored. 

Faisandeau, m. Young pheasant. 

Faisceau, m. Bundle. 

Falerno. A red, rather sweet wine 
from the south of Italy. 

Falerno Faustiana. A white wine 
from the south of Italy. 

Falkensteiner. A red Austrian wine. 

Famille, /. Family. 

En famille. Family style. 

Fanchonnettes, /. Small custard tart- 
lets. 

Fantaisie. f. Fancy design. 

De fantaisie. Fanciful. As, glace 
de fantaisie, fancy ice cream. 

F'aon, m. Fawn. deer. 

Farce, f. Stuffing. Forcemeat. 

" a gratin. Forcemeat of chick- 
en livers and spices. 



MARTYN'S MENU DICTIONARY 



45 



Farce cuite. Cooked forcemeat. 

*• de poisson. Fish forcemeat. 

" de veau. Veal forcemeat. 

" de volaille. Chicken forcemeat. 
Farci, e, adj. Stuffed. 
Farine, f. Flour. 

Farine, e, adj. Powdered with flour. 
Faro, m. A light Belgian beer. A 

red Portuguese wine. 
Fasan (German) . Pheasant. 
Fascine, /. Bundle. 
Faseole, /. Kidney beau. 
Fatras, m. Assortment. Medley. 

Trash. 
Faubonne, /. A vegetable puree soup. 
Faucou, m. Falcon. 
Faufille, e, adj. Sewed. 
Fauve, adj. Fawn color. 
Faux-se, adj. Mock, false. As, tor- 

tue fausse, mock turtle. 
Faux filet. Boned sirloin minus the 

tenderloin. 
Favergo. A dry, ruby colored Swiss 

wine. 
Faveux-se, adj. Honey combed. 
Fayol, m. A French kidney bean. 
Fecule, /. Fecula. Starch. 

Fecule de mais. Cornstarch. 
Feen Butter {German) . Fairy butter. 
Feigen (German) . Figs. 
Feldhuhn (German). Prairie chicken. 
Fele, e, adj. Cracked. 
Femelle, adj. Female. Hen (of 

birds ) . 
Femme, /. Woman. 
Fenchel (German). Fennel. 
Fendre. To split. (Fendre un poulet 

pour griller, to split a chicken for 

broiling). 
Fendu. e, adj. Split. Slit open. 
Fenouil. m. Fennel (an aromatic 

plant). 
Fenouillette, /. A variety of apple. 
Fenugrec, m. Fenugreek. 
Ferdistan. A sweet Persian wine (red 

and white). 
Fermentation, /. Fermentation. 
Fermente, e, pa. p. Fermented. 
Fermier-ere, m. and /. Farmer. 
Fete, /., Festin, m. Feast, banquet. 

Fete champetre, /. Garden party. 



Fettwiirfel (German). Cracklings. 

Feuillage, m. Foliage. 

Feuillantine, /. A kind of pastry. 

Feuille, f. Leaf. 

Feuille, e, adj. With leaf garnish- 
ing. 

Feuilletago, m.. Pate feuilletee, /. 
PuflE paste. 

Feuillete, e, adj. Made of puff paste. 

Feuilletes. Small puff paste cakes. 

Feuillette, /. A wine cask containing 
about 30 gallons. 

Feves, /. Beans. 

feves des marais, feves grosses. 

Broad beans, 
f^ves de haricot. Kidney beans, 
gateau de la feve. Bean cake. 

Feveroles. Small string beans. 

Ficele, e; a la ficelle. Tied with 
string. 

Ficelle, /. String. Cord. 

Fidelini (Italian). A kind of vermi- 
celli paste. 

Fiel, m. Gall. Anything very bitter. 

Figaro. Name of a cold sauce (May- 
onnaise and tomato mixed). 

Figue, /. Fig. 

Filadiere, /. A small flat bottomed 
fish boat. 

File, e, adj. Spun (as. siicre -file, 
spun sugar). Stringed (as aux oeufs 
files, with stringed eggs). 

Filet, m. Fillet. Tenderloin. 

Filet de bceuf. Fillet of beef. Some- 
times used, but incorrectly, for ten- 
derloin steak. 

Filtre, e, pa. p. Filtered. 

Fin, e, adj. As, aux fines herhes, 
,with fine herbs. 

FinanciSre (a la). Financier (style). 
A very rich sauce. 

Fino. Term applied to sherry from 
its 5th to 8th year. 

Fisch (German). Fish. 

Flacon, m. A small bottle. Flask. 

Flageolet, m. Flageolet bean. 

Flair, m. Scent, smell. 

Flamand, e, adj. Flemish. 

Flambe, e, adj. Singed. Burned (as, 
Flamie au cognac, burned with 
brandy ) . 



46 



MARTYN'S MENU DICTIONARY 



Flammei'i, m. Cold farina pudding. 
Flan, m. Flawn, French pie without 

crust. 

Flan a la crfeme. Cup custard. 
Flajic, Flanchet, m. Flank (of beef 

or codfish ) . 
Flaquee, f. A dash (of liquid). 
Flasque, adj. Flabby (of flesh, etc.). 
Fleisch (German). Meat. 
Fleischbruhe (German). Bouillon, 

broth. 
Fleischextrakt (German). Meat ex- 
tract. 
Fleischkase ( German ) . Head cheese. 
Fleischpolster (German). Forcemeat 

balls. 
Fletan, grand fletau. m. Halibut. 
Fleur, /. Flower. 
Fleurage, m. Grits, oats coarsely 

ground. 
Fleurette, f. A culinary term for a 

cream sauce (seldom used). 
Fleuron, m. A crust ornament. Puff 

paste crust used for garnishing. 
Fleurette, /. A cream sauce. 
Fleury (Andre de). A French states- 
man after whom several dishes were 

named. 
Florae. A still red sweet wine from 

the South of France. 
Florentin, e, adj. Florentine. 
Flunder (German). Flounder. 
Flute, f. Finger roll. Long fluto 

shaped roll (eaten at breakfast). 
Foi, /. Faith. 

F^ie, m. Liver. As, Foie de veau, 
calf's liver. 

Foie-gras,w. Fat liver. In ordinary 

use, means "fat goose liver." 
Fonce, e, adj. Dark colored. 
Fonce, e, pa. p. Lined, bottomed (as 

a mould with paste). 
Fond, m. (1) Bottom. 

(2) Stock. As, fond a pot age, soup 
stock; fond Uanc, white gravy. 

(3) Jacket. As, marmite avec 
doiiile fond, kettle with double 
jacket. 

Fondant. Icing. 
Fondant, e, adj. Melting. 
Fondu, e, adj. Melted. 



Fondue, /. Melted cheese and eggs. 
Fondue au fromage. Welsh rarebit. 

Fongine, f. The fleshy part of mush- 
rooms. 

Fontaine, /. Fountain. Spring 
(Faire tine fontaine, to make a hol- 
low in the flour on the table or in 
the bowl). 

Fontange, f. Ribbon. Bow. Name of 
crusts. 

Forelle (German). Trout, brook 
trout. 

Forestier-iere, adj. Forest ( style ) . 

Forli. A red Italian wine. 

Form (German). Mold. 

Forme, f. Figure, shape. 

Forme, e, 2'^- ?>• Shaped. 

Forster. A white Rhine wine. 

Fouett6, e, pa. p. Whipped. 

Four, m. Oven, 
au four. Baked. 

Fouge, /. A root much sought by 
wild boars. 

Fouille-au-pot, m. Scullion boy. 

Fouleur, m. Wine presser. 

Fourchette, /. Fork. 

Fourneau, m. Range. 

Fournier-ere. Oven man or woman. 
Public baker. 

Fournisseur, m. Tradesman, purveyor. 

Fourniture, f. This word comprises 
all sorts of herbs used for salads — 
as chives, tarragon, chei-vil. etc. 

Fourre, adj. Filled. Stuffed. 

Frai, m. Spawn. Roe (eggs) of fish, 
frogs, etc. 

Frais, Fraiche, adj. Fresh (of pro- 
visions, etc.) 

FTaise, /.- Strawberry. Also. crow, 
the mesentery of a calf or lamb, the 
fleshy excrescence under the throat 
of a turkey (Frames d'agnean, 
lamb's crows ) . 

Fraises des Alpes, or Fraises des 
quatres saisons. Alpine straw- 
berries. 
Gateau aux fraises. Strawberry 
short cake. 

Fraisure, /. Haslets. Lights. As, 
Fraisurr d'agneuu^ lamb's haslets ov 
lights. 



MARTYR'S MENU DICTIONARY 



47 



Framboise, /. Raspberry. 

aux framboises. With raspberries. 

framboise, e, pa. p. With raspberry 
flavor. 
Frangais, e, adj. French. 
Ffancatelli. Name of a noted chef. 
Francatu, m. A rus.set apple. 
Frange, f. Fringe. 
Frangipane, /. A pastry cream. 

Named after Frangipani, a clever 

Italian pastry cook. 
Frankfort. A German city noted for 

sausages {^aucisses de Frankfort) . 
Frankfurter Knackwiirstchen ( Ger- 
man) . Frankfurter sausages. 
Franzosisch {German). French. 
Franzosischer Branntwein (Genmin) . 

Cognac. 
Frappe, e, adj. Chilled. Partly 

frozen. 
FrSgate, /. A large tropical sea fowl. 
Frgquini, m. A sort of cask. 
F'resa. A red dry Italian wine. 
Fresage, f. White owl. Barn owl. 
Fretin, m. Paufish. Small fish. 
Friand, m. An epicure. 
Friand, e, adj. Choice. Dainty. 
Friandises, f. Small dainties. 
Fricadelle, /. -Meat ball. 
Fricandeau, m. Larded cushion or ker- 
nel of veal. 
Fticass^, e. adj. Fricasseed. 
Fricassee, f. Fricassee (a stew with 

white sauce ) . 
Fricassee (German) . Stew. 
Fricot, m. A vulgar expression for a 

dish of meat. 
F'rigard, m. Frickled herring. 
Frioterie, f. A dainty bit. 
Fripe, /. x^nything eaten on bread 

(as butter, jam. etc.). 
Fripe-sauce, m. A bad cook. 
Frisch (German). Fresh. 
Frise. e. adj. Curled. As, Ghoux 

frises, Curled (savoy) cabbage. 
Frit. e. adj. Fried. 



Fritot, m. Meat dipped in frying bat- 
ter and fried. 
Frittata (Italian). Fritter. 
Friture, f. Food to be fried. Also 

fat used for frying. 
Froid, e, adj. Cold. 
Fromage, m. Cheese. 

" de cochon. Brawn. 
" a la creme. Cream cheese. 
" glace. Ancient expression for 
a dish of ice cream or frozen 
pudding. 
" gras. Rich cheese. 
*' mou. Soft cheese. 
" de pore. Head cheese. 
Fromageon, m. Marshmallow. 
Fl'oment, m. Wheat. 

Froment barbu. German rice. 

Froment des Indes, d'Espagne, de 
Turquie. Indian corn, maize. 

Pain de froment. Wheaten bread. 
Fromentee, /. Frumenty : wheat 

boiled in milk. 
Fronsac. A red Bordeaux wine. 
Frontignan. A still red wine from 

the South of France. 
Frosch, w. (German). Frog. 
FrottSe, f. Buttered bread rubbed 

with garlic. 
Frucht, /. (German). Fruit. 
Frugal, e, adj. Frugal, moderate. 
Fruit, m. Fruit. 
Frutille, /. A Chili strawberry. 
Fiille (German). Forcemeat. 
Fume, e, pa. p. Smoked (hams and 

bacon) . 
Fumee, /. Smoke. 
Fumet. Essence. Stock. Flavor (of 

fish or game). Sauce au fumet de 

gihier, sauce with essence of game. 
Fumigation, /. Smoking (of meat). 
Ftir (German). For. 
Furis d'Ischia. A white wine from 

the South of Italy. 
Fusion, f. Act of melting. 
Fusionne. e, pa. p. Blended (whisky). 



48 



MARTYX'S MENU DICTIONARY 



Gade, m. Codfish. 

Gaguage, m. Pasture. Feeding place 

(of pheasants, etc.). 
Gahrung (German). Fermentation. 
Gala, m. Feast, banquet. 
Galactode, adj. Milky, resembling 

milk. 
Galanga, m. Galangale (a spice). 
Galantine, m. A dish of cooked bone- 
less meat served cold and decorated. 
Galette, /. Sea biscuit. A flat-shaped 

cake (either pastry or as gaieties de 

p'anaifi, parsnip cakes). 
Galimafree, /. A mixed meat stew. 
Gallerte, /. {German). Jelly. 
Gallinaces, m. Gallinaceans (a variety 

of bird). 
Gallois, e, adj. Welsh. 
Gamande, /. Chestnut. 
Ganse {German). Goose. 

Gfinsebrust, /. Goosebreast. 

Ganseklein, n. Goose giblets. 

Ganseleber, /. Goose liver. 

Ganseschwarz. Stewed goose gib- 
lets with blood. 
Ganz ( Germ an ) . Whole. 
Garbanzos {Spaiiuh). Chick peas. 
Garbure, /. A soup with bread, cab- 
bage and bacon. 
Garcon, m. Waiter. 

Premier gargon. Headwaiter. 

Garcon de salle. Restaurant waiter. 
Garde manger, m. Meat safe. The 

person in charge of the cold meat 

room, etc. 
Gardon, m. Roach (a sweet water 

fish). 
Garenne, f. A small wood (hence, 

Lapin de garenne, m., wild rabbit). 
Gargotage, m. Badly dressed victuals. 
Gargote, /. Beanery. Common or 

cheap restaurant. 
Gargotier, m. Keeper of a common 

cook shop. A bad cook. 
Garneelen {German). Shrimps. 



Garni, e, adj. Garnished. Filled. 

Garniture, /. Garnishing. Orna- 
ment. 

Gartenkresse {German). Garden- 
cress. 

Gastronome, m. Gastronomist. A good 
eater. An epicure. 

Gasterea, /. Goddess of gastronomy. 

Gate, e, adj. Spoiled. 

G.nteau, m. Cake. 

Gateau anise. Seed cake. 
Gateau de noce. Wedding cake. 
Gateau de Noel. Christmas cake. 

Gaufre, gauffrette, f. Wafl3e. Honey 
comb. A light biscuit. 

Gaufrier, m. A waffle iron. 

Gebacken (German). Fried. 

Gebraten (German). Roast. 

Gebraunt (German). Browned. 

Gedampft (German). Steamed,, 

braised. 

Gediinstet (German). Stewed. 

Gefroren, e (German). Frozen, 

Gefrorenes (German) . Ice cream. 

Gefiillt, Gefullter, Geflillte. plural 
(German). Stuffed. 

Gehackt (German). Minced, chopped. 

Gehirn (German). Brain. 

Geisenheimer. A white Rhine wine. 

Gekocht (German). Cooked. 

Gelant, e, adj. Freezing. 

Gelatine, /. Gelatine. 

Gelatine (German). Gelatine. 

Gelautert (German). Clarified. 

Gelb, gelbe (German). Yellow. 

Gele, e. Congealed. 

Gelee, /. Jelly. 

Gelinde Kochen (German). Simmer. 

Geline, f. Hen (of any bird). 

Gelinotte, /.f Fattened pullet. 
Gelinotte des bois. Hazel grouse. 
Gelinotte noire d'Amerique. Spotted 
grouse, Canadian grouse. 

Gemiise (German). Vegetables. 
Gemiise brei. Puree (vegetable). 

Gendarme, w. Gendarme. A nick- 
name for smoked red herring. 

Genes, /. Genoa. 

Pate de G§nes. Italian paste. 

Geneve, f. Geneva. 

Genevoise, adj. Geneva (style). 



MARTYX'S MENU DICTIONARY 



49 



Geuievre, m. Juniper berry. Gin. 

Eau de vie de genievre. Gin. 

Genievre de Holland. Holland gin. 

Debit de genievre. Gin shop. 

Marchand de genievre. Dealer in 
gin. 

Grains de genievre. Juniper berries. 
Genoise, adj. Genoa style. As a 

noun : A rich sponge cake ; a brovpn 

fish sauce. 
Gerjiuchert (German). Smoked. 
Gerieben (German). Grated. 
Gerolltes (German). Roll (meat). 
Gerste (German). Barley. 
Gerstenwasser (German). Barley 

water. 
Gervais. A sweet French cream cheese. 
Geschabt (German). Shaved, grated 
Geschlagene Sahne (German). 

Whipped cream. 
Geschmorter (German). Stewed, 

braised. 
Gesengt (German). Singed. 
Gesier, m. Gizzard. 
Gespickt (German). Larded. 
Gestampft (German). Pounded. 
Gestoszen (German). Crushed. 
Getrank von eingekochten Fruchtsaf- 

ten (German). Preserved fruit 

juice beverage. 
Gewiirz (German). Spice. 
Gewiirz extrakt (German). Spice ex- 
tract. 
Gewurzkorner (German). Allspice. 
Gewiirznelken (German). Cloves. 
Ghee. An Indian word for clarified 

butter. 
Gibelotte, /. Rabbit stew. 
Gibier, m. Game. 

Gros gibier. Large game. 

Menu gibier. Small game. 

Gibier k plumes. Wild fowl. 
Giboyeur, m. Hunter, fowler, sports- 
man. 
Gigot, m. Leg of mutton. 
Gigot de sept heures or Gigot a la 

cuill&re. A leg of mutton which 

has been cooked for seven hours, 

when it may be carved with a 

spoon. 
Gigot d'agneau. Leg of lamb. 



Gimblettes, /. A kind of French pas- 
try. 

Gingembre, m. Ginger. 

Girasolo, /. Girasole (Jerusalem ar- 
tichoke). 

Girofle, m. Clove. 

Giroflee, adj. Of clove. 

Giroflee, /. Hot spiced wine. Clove 
bark. 

Gironde. A French "department" 
within whose borders are com-, 
prised the famous wine producing 
districts of Medoc, Sauternes, 
etc. 

Gitana (a la). Gypsy (style). 

Glace, /. Ice. Ice cream (Glace au 
eafe, coffee ice cream, etc.) Icing. 

Frosting (for cakes). 
Glace de sucre. Icing sugar (very 

fine dust sugar). 
Glace ro3'ale. Royal icing. 
Glace Ji I'eau. Water ice. 
Glace de viande. Meat extract. 
Glaze. Stock of gravy reduced to 
the thickness of jelly. 

Glace, e, adj. Iced. Frozen. Glazed. 

Glacier. A rich gold liqueur wine 
(Switzerland) . 

Glaciere timbre, /. Ice box. 

Gland, /. Acorn. 

Glas (German). Glass. 

Glauber, m. (Glauber's salt. Sulphate 
of soda. 

Glenpora. A red dry Australian wine. 

Glouglon, 7n. Gobbling (of a turkey). 
Noise made by wine running from a 
bottle. 

Glouton, m. Glutton. 

Glouton-ne, adj. Gluttonous. 

Gliihwein (German). Mulled wine. 

Gluten, m. Gluten. A glue. 

Gnochi. Italian dumpling. 

Gnou. m. Gnu (a member of the an- 
telope family ) . 

Godard, m. A garnish (named after 
Benjamin Godard, a noted French 
composer). 

Godiveau. m. Veal forcemeat. (Pate 
de godiveau, a veal forcemeat pie.) 

Gogaille. f. Wine supper. Merry 
making. 



50 



MARTYN'S MENU DICTIONARY 



Gogo (n). Galore. In plenty. 

Goinfre, m. Glutton. 

Goldapfel (German). Tomato. 

Goldeck. A white Austrian wine. 

Goldwasser (German). A liqueur. 

Gombaut, Gombo, m. Okra. Gumbo. 

Gouobitzer. A red Austrian wine. 

Gorgonzola. An Italian cheese. 

Goujon, m. Gudgeon. 

Goulash, m. (See Gnhjas.) 

Goul6e,/. Large mouthful. 

Goulu, m. Glutton, 

Goulu, e, adj. Gluttonous, 

Goulu pois. Sweet i^ea, 

Gourgane, /. Mareh bean. Broad 
bean. 

Gourmand, m. Gormand, a big eater. 

Gourmet, m. An epicure. 

Goillt, m. Taste. Relish. Flavor. 

Goiiter, m. Collation. An afternoon 
meal.f A meat tea. 

Goutte, /. Drop. 

Gouvio. A red full flavored Portu- 
guese wine. 

Graach. A white Moselle wine. 

Graillon, m. Remains of a meal. 
Burned mieat. 

Grain, m. Corn. Also as, grains de 
genievre, JuiDiter berries. 

Graine, /. Seed. 

Grais.se, f. Grease, fat. 

Graisse de rognon de boeuf. Suet 
(of beef). 

Graisse. e. pa. p. Greased (as, a 
mold ) . 

Graissier, ere, m. and /. Grease mer- 
chant. 

Gralle, 7V. Wading bird. 

Gramolates. Gramolata (Italian). 

Granada. A section of Spain famou>' 
for its vineyards. 

Grand mousseux, adj. Very effer- 
vescent (of chamiDagne) — so much 
so as to overflow to a considerable 
extent. 

Grand Puy Lacoste. A red still Bor- 
deaux wine (fifth growth). 

Grand sec. (See Sec). 

Gras, se, ndj. Fat. Plump. 

an gras. Cooked or dressed with 
meat gravy. 



Gras-double, m. Tripe, 

Grashecht (German) . Pickerel. 

Gratin, m. Crumbs. Burned part in 

cooking. For general culinary use, 

see ail gratin, below. 

Au gratin, or Gratine, e, adj. Grati- 

nated, browned. Prepared with 

sauce and crumbs and baked, 

Grattt'. e, ?)«. p. Grated. 

Grattoir. m. Grater. 

Graupen (German) . Barley. 

Graves, m. A white Bordeaux wine. 
The generic name of the white 
wines (still and sparkling) produced 
in Graves (Gironde, France). 

Grec, Grecque, adj. Greek, 

Grenache, A still red sweet wine from 
the south of France. 

Grenade, /. Pomegranate. 

Grenadin, m. Grenadin. Small slice 
of veal larded and brai.sed. 

Grenadine, /. French liqueur pre- 
pared from the pomegranate. 

Grenetine, f. The purest gelatine. 

Grenouille, /. Frog. 

Grianneau, m. Young grouse. 

Gribiche (sauce). A cold sauce. 

Griblette, /, Collop. Broiled force- 
meat. Broiled pork. 

Gries (German) . Farina. 

Griesschnitte (German). Farina 
fritter. 

Grignolino. A red dry Italian wine. 

Grignon, m. Small crust of bread. 

Gril, m. Gridiron. 

Cuit sur le gril. Grilled. 

Grillade. /. Broiled meat. Broiler. 

Grille, e, pa. p. Grilled. Latticed. 

Gringet. A red Swiss wine. 

Grinzinger. A white Austrian wine. 

Griotte. f. Ox-heart cherry, 

Gris, e, adj. Gray. Tipsy, Half 
drunk. 

Gr've, /. Fieldfare. Thrush. 

Grivelette, /. A small thrush (from 
San Domingo). 

Groin, m. Snout. Muzzle. 

Groseille, /. Currant (fresh). 

Groseille a maquereau : groseille verte. 
Gooseberry. 

Groseillon. m. A small currant. 



MARTYX'S MENU DICTIOyARY 



51 



Grcs-sel, i)i. Coarse salt. 

Poulet an gros-sel. Plain boiled 
chicken strewn with coarse salt. 
Grosse-piece, /. Joint (of meat). 
Gruau, m. Porridge. 
Grunauer. A sweet white Austrian 

wine. 
Grundsance (Gcnnan) . Stock sauce. 
Gruner-Salat ((Jerman) . Green salad. 
Gruyere, in. A Swiss cheese. 
Guanabane. Guanabana (fruit). 
Gueuleton, m. Vulgar expression for 

a feast. 
Guignard, m. A kind of plover. 
Guillage, in. Tlie fermenting of beer. 
Guimauve, f. Marshmallow. 
Guinette, /.t Guinea hen. 
Guinquette, f. Small roadhouse. 
Guiognieres. A still red Hermitage 

wine. 
Guisado. A Spanish dish (meat and 

potatoes stewed together). 
Gulyas (Hungarian). A Hungarian 

stew. (Among the numerous cor- 
ruptions of the word "Gulyas," are 

— gulash, goulash, kulasch and gu- 

lasch.) 
Gumpoldskirchner. A white Austrian 

wine. 
Gunstramsdorfer. A white Austrian 

wine. 
Gurken ( Germa n ) . Cucumber. 

Salz Gurke. Salt pickle 

Senf Gurke. Mustard pickle. 
Gustatif, ve, adj. Tasty. 
Gutedel. A native American wane 

(white). 
Guyave, /. Guava. a South American 

fruit of fine flavor. (Gelee de 

Guyave. Guava jelly.) 



H 



Hache, e, adj. Hashed. 
Hache (-e)-menu. Minced (chopped) 
finely (of meat). 



Hachis, m. Hash. (As, Hachis de 

gihicr, game hash). 
Hachoir, m. Chopping board and 

knife. 
Hacksel (German). Hash. (Put 

afterward, as Wildhacksel, game 

hash.) 
Hafergriitze (German). Oatmeal. 
Haferschleim (German). Oatmeal 

gruel. 
Hahn (German). Cock. 
Hahnchen (German). Spring chicken. 
Halaszle (Hungarian). A kind of 

fish soup. 
Halb (German). Half. 
Halbran, m. Incorrect. (See Al- 

hran.) 
Hallauer. A red dry Swiss wine. 
Hallgartner-Auslese. A white Rhine 

wine. 
Hallier, m. Market man, stall man. 
Halte, /. Meah or refreshment, dur- 
ing a halt. 
Hambourg. in. Hamburg. 
Hambourgeois, e, adj. Hamburg 

(style). 
Hamecon, m. Hook. 
Hammelfleisch (German). Mutton. 
Hanap, m. Drinking cup, bowl, mug. 
Hanche, f. Haunch. 
Haneadan. A sweet Persian wine 

(red and white). 
Hanovrien, ne, adj. Hanover (style). 
Harde. f. Herd (of deer). Flock (of 

birds). • 
Harem, m. Harem. 
Hareng, m. Herring. 

Hareng fumo. Bloater. 

Hareng saurt (German), m. 
Smoked herring. 

Hareng marine. Pickled herring. 
Harengere, f. A woman wTio retails 

herring (and other fish). 
Haricot, m. Bean. Also name given 
to a mutton stew with vegetables. 

Haricots panaches. String beans 
mixed with flageolets or lima 
beans. 

Plaricots verts. String beans. 
Hase, Hasen (German). Hare. 
Hase, /. She hare. 



MARTYN'8 MENU DICTIONARY 



Hasenpfeffer (German). Ragout of 

hare. Jugged hare. 
Hatif, ive, adj. Early. Hasty. 
Hateur. Formerly an officer in the 

royal kitchens whose duty it was to 

.see that all meat was praperly done 

and correctly dressed. 
Hativeau, m. Early pear. Also used 

for other early fruits. 
Hattenheimer. A white Rhine wine. 
Haugsdorfer. A white Austrian wine. 
Haut gout, m. Fine taste, high flavor, 

.strong seasoning. (Uu mets de 

haut gout, a highly seasoned dish.) 
Havana ise, adj. Havanese. Havana 

(style). 
Havane, /. Havana. Havana cigar. 
Havi, e, pa. p. -Scorched (of meat). 
Havrais, e, adj. Havre (style). 
Heberger. To entertain. 
Hecht( German). Pike. 
Hefe (German). Yeast. 
Heidelbeeren (German). Huckel- 

berries. 
Heidelbeerwein (German). Huckel- 

berrj' wine. 
Heidesheimer. A red Rhine wine. 
Helbut, m. Halibut. 
Hellenique, adj. Greek (stvle). 
Helvetien, ne, adj. Helvetian, Swiss 

(style). 
Hemsberger. A white German wine 

from the Baden district 
Herbe, f. Herb. 
Herbemont. A native American wine 

(white). 

Herbstwiirzeln (German). Winter 

carrots. 
Heringe (German). Herring. 
Herisse, e, adj. Bristled. 
Hermitage. (See Ermitage.) 
H6ron, w. Heron (an aquatic bird). 
Heure, f. I-Iour. 
Hibou, m. Owl. 

Hichercombe. A white dry Australian 

wine. 
Hickory, m. Hickory. 
Himbeeren (German). Raspberries. 
Himbeeressig (German). Raspberry 



Hippophagie, /. Hippophagy, the 
practice of eating horseflesh. 

Hircine, /. Hircine^ a substance ob- 
tained from mutton fat. 

Hircin, e, adj. Pertaining to goats. 

Hirondelle, /. Swallow. 

Hirsch ((Jernian). Venison. 

Historic, e, adj. Ornamented. 

Hiver, m. Winter. 

Hobelspiine (German). Shavings. 

Hochenburger, A light red Austrian 
wine. 

Hock. Short for Hochheimer. Often, 
but incorrectly, used to signify 
"Rhine wines" in general. 

Hochepot, m. Hodge podge, Hotch 
Potch (a Scotch soup). A stew 
with vegetables. 

Hochheimer. A w'hite Rhine wine. 

Hoersteiner. A still white German 
wine from the Main valley. 

Hoertenberger. A red Austrian wine 
(German Tyrol district). 

Hohlennudeln ( German) . Macaroni. 

Hohlhippchen (German). Wafers. 

Holburger. A still white German 
wine from the Main valley. 

Hollandais, <?, adj. Dutch, Holland 
(style). 

HoUandaise, /. A sauce made of egg 
yolks and butter. 

Hollandischer Punch (German). Hol- 
land punch. 

Holz (German). Wood. 

Holzapfel (German). Crabapple. 

Homard, m. Lobster. 

Homburger. A still white German 
wine from the Main valley. 

Homme, in. Man. 

Hongrois, e, adj. Hungarian (style). 

Honig (German). Honey. 

Hopfen (German). Hops. 

Hordeine, /. Hordeine, a substance 
obtained from barley. 

Hors d'oeuvre s. and pi. Relishes. 
Small side dishes served at the com- 
mencement of a dinner to create 
appetite. 

Hote, m. Host (at a hotel or private 
house). 



MARTYN'8 MENU DICTIONARY 



53 



Hotel, m. Hotel (in France, also 

applied to a large private house). 
Hotelier, 6re (tl 1'). Hotel proprietor 

(style). 
Hotte, /. Dosser. 
Houblous, m. Hops. 
Houri, /. Ttirkish beauty. Houri. 
Huard, m. Osprey (a sea eagle). 
Hubberger. A white German wine 

from the Baden district. 
Huguenote, /. Earthen cooking stove. 

Pipkin. 
Huhn (German). Fowl. 
Huile, /. Oil. As, Huile d'oUve, olive 

oil. 
Huil6, e, pa. p. Oiled (as, a paper 

or mold ) . 
Huilier, m. Oil dealer, cruet stand, 

oil cruet. 
Huitres, f. Oysters. 
Humecte, e, adj.'\ Moistened. 
Humeral, m. Shoulder bone. 
Hummer {German). Lobster. 
Hunaweiler. A still white wine pro- 
duced in Alsace-Iiorraine. 
Hure, f. Head (generally, boar's or 
pig's). Also, head and shoulders of 
some large fish. 

Hure de sanglier. Wild boar's head. 
Hussard, m. Hussar. 
Hydrochoerus, m. Hydrochoerus, 

water dog. 
Hydrogale, m. Milk and water. 
Hydromel, m. Hydromel, mead (a 
fermented beverage made of honey 
and water). 
Hygienique, adj. Hygienic. 
Hymettus. A rich Greek wine (white 

and ruby color). 
Hypocras, m. Spiced wine. 
Hyrax, m. Hyrax, rock rabbit, rock 

badger. 
Hysop, m. Hyssop. 



Icbthyocolle, /. Isinglass. 

Ignace, /. Ignatius, a French beau. 

Ihringer-Auslese. A white German 

wine from the Baden district. 
Imberbe, adj. Beardless. 
Immisce, e, adj. Mixed.f 
Imperatrice, /. Empress. 
Imperial Blanco. A white light aro- 
matic Spanish wine. 
Imperial, e, adj. Imperial. 
Improvise, e, adj. Improvised. 
In {German). In. 
Incarnadin, e, adj. Light crimson. 
Incise, e, adj. Cut. 
Incision, /. Incision. Cut. 
Incolor, e, adj. Colorless. 
Inconnu, e, adj. Unknown. 

Incrustg, e, adj. Incrusted. 

Incuit, e. Uncooked. 

Indienne, adj. Indian, East Indian. 

Inepuisable, adj. Perennial. 

Infuse, e, pa. p. Infused. 

Ingelheimer. A red Rhine wine. 

Ingwer {German). Ginger. 

Ingredient, m. Ingredient. 

Inhospitalier, ere, adj. Inhospitable. 

Insipide, adj. Tasteless. 

Inspecteur, m. Inspector. 

Instar (a 1'). In imitation of. 

Interne, m. and f. Boarder, house - 
pupil. 

Invalide, m. Invalid. 

Invitation, f. Invitation. 

lonien, ne, adj. Ionian. 

Irise, e, adj. Rainbow-hued. 

Irlandais, e, adj. Irish. 

Iroquois, e, adj. Iroquois (style). 



54 



MARTIN'S MENU DICTIONARY 



Irrewang. A red dry Australian wine. 

Isabelle. Isabella. 

Isera. A red Austrian wine (Italian 

Tyrol district). 
Issue, /. Same as Ahatis. 
Italien, ne, adj. Italian. 
Itzsteiner. A white Rhine wine, 
ludabah. An Arab dish — rice stewed 

in chicken fat and sweetened. 
Ivoire, m. Ivory. 
Ivre, adj. Intoxicated. 



Jabiru, m. Jabiru, an aquatic bird of 
Brazil. 

.Table, m. Groove, chime (of a cask). 

Jacane, m. Jacona, a genus of wad- 
ing birds. 

Jacobins, w. A kind of egg dumpling, 
des Jacobins. Jacobin style. 

Jalousies, f. Jealousies. Small puff 
paste cakes. 

Jambe, f. Leg. 

Jambon, m. Ham. 

Jambonneau, m. Small ham. Leg 
(as, jamhonneaux de volaille, 
chicken legs). 

Janissaire (a la). Janizary (style). 

Japonais, e, adj. Japanese. 

Jardinier, ere, adj. Gardener (style). 
Of or with mixed vegetables. 

Jardini&re, f. A vegetable soup. A 
dish of mixed vegetables. 

Jargonelle, f. Jargonelle, a kind of 
pear. 

Jarre, /. Water crock. 

Jarret, m. Shin. Knuckle (as, Jarret 
de veau, calf's knuckle). 

Jarrie. A still red wine from the De- 
partment of Isere, France. 

Jars, in. Male goose. Gander. 

Jassy-Nicorestic. A red Roumanian 
wipe. 



•Taune, adj. Yellow. 

Jaune, Jauue d'oeuf. Yolk (of egg). 

Jaune-mange. A kind of flavored 
jelly with egg yolks. 

Javanais, e, adj. Javanese. 

Javeline, f. Javelin. A handful of 
corn. A bunch of vine branches. 

.Jerez. A section of Spain famous for 
its vineyards. 

Jernuk-kalwasi. A Russian dish of 
semolina, milk and honey. 

Jerusalemer. A sweet white Austrian 
wine, 

Jetee, /. A throw (as, filer le sucre 
a la jctee, to spin sugar by throw- 
ing). 

Jeune, adj. Young. 

Jenner, To fast. 

Johannisbeer, adj. (German) . Cur- 
rant. 

Johannisbeeren (German). Currants. 

Johannisbeer-Essig (German). Cur- 
rant vinegar. 

Johannisbeerenwein (German). Cur- 
rant wine. 

Johannisberger. One of the best white 
Rhine wines. 

Joinville (Prince de). A French 
nobleman (the 3d son of Louis 
Philip I). Name given to several 
dishes. 

Joli, e, adj. Pretty. 

Jonc, m. Cane. 

Jonchet, m. Small sticks. 

.Tonquieres. A still red wine from the 
south of France. 

Josephshofer. A white Moselle wine. 

.Tone. /. Cheek. Jowl. 

.Tour, ill. Day. 

.Tudelle, /. An aquatic bird. 

Julien ( St. ) . A red Bordeaux wine. 

Julienne (a la). Cut in small strips 
(named after Jean .Tulienne, a well 
known chef of the last century). 

Jung (German). Young. 

Jus, m. Juice. Gravy. As, Jus de 
viande, meat juice. 
Au jus. With gravy. 

Juteux, se, adj. Juicy. 

Junge (German) . Early. 



MARTYR'S MENU DICTIONARY 



K 



Kab, in. A Hebrew measure. 

Kabeljau (German). Codfish. 

Kabinett {German). Cabinet. 

Kabob. An Anglo Indian dish of 
stewed meat curried. 

Ka ff ee ( G erm an ) . Coffee . 

Kagne. A sort of vermicelli. 

Kaimak. A Russian sweet, similar 
to cream custard. 

Kaisersberger. A sweet white Aus- 
trian wine. 

Kalavrita. A Greek dessert wine. 

Kalbfleisch (German). Veal. 

Kalbsbrose (German). Sweetbread. 
Kfilbshirn (German) . Calf's brain. 
Kalbskopf (German). Calf's head. 
Kalbsmilcher (German). Sweet- 
breads. 

Kaldaunen (German). Tripe. 

Kalt (German). Cold. 

Kalter Aufschnitt (German). Assort- 
ed cold meats. 

Kalter Sylvester Punch (German). 
New Year's Eve punch. 

Kalterer. A white Austrian wine 
(German Tyrol district). 

Kaltschalen (German). Cold (gen- 
erally sweet) soups. 

Kamichi, m. Horned screamer bird. 

Kanguroo, m. Kangaroo. 

Kaninchen (German). Rabbits. 

Kanzemer. A still German wine from 
the Saar valley. 

Kapaun (German) . Capon. 

Kapern (German). Capers. 

Kapunda. A red Australian wine re- 
sembling young port. 

Kardamom (German) . Cardamon. 

Kari (Currie). m. Curry powder. 

Karlburger. A still white German 

wine from the Main valley. 
Karlowntzer. A Hungarian dessert 

wine (red). 
Karpfen (German). Carp. 
Karthauser. A red dry Swiss wine. 
Karthauser (German). Karthusian. 



Kartoffeln (German). Potatoes. 

Kasbin. A sweet Persian wine (red 
and white). 

Kastanien (German). Chestnuts. 

Kiise (Gerivan) . Cheese, 

Kiistchen (German). Cases. 

Kausenberger. A white Rhine wine. 

Kava, m. An intoxicating drink of 
Polynesia. 

Kaviar (German). Caviar, 

Kedgeree. An Indian dish of rice and 
fish curried. 

Kephisia. A dry Greek wine (red 
and white). 

Kerbel (German). Chervil. 

Kermesse, /. A Dutch fair. 

Kerne (German) . Seeds. 

Keule (German). Leg. 

Khedive, m. Khedive (of Egypt). 

Kiedricher Grafenberg, A white 
Rhine wine. 

Kino, m. An astringent vegetable ex- 
tract. 

Kiosque, m. Kiosk. Turkish pavilion. 

Kirchberger. A white German wine 
from the Baden district. 

Kirschapfel (German). Crabapple. 

Kirschen (German). Cherries. 

Kirschenbrot (German). Cherry- 
bread. 
Ki rschenkuchen ( German ) . Cherry- 
cake, 

Kirschwa.sser, m. Liqueur distilled 
from cherries (wild and cultivated). 

Kissell. A Russian sweet dish. 

Klar (German). Clear. 

Klein, e (German). Small. 

Klentnitz. A white Moravian wine. 

Klingelberger. A white German wine 
from the Baden district. 

Klingenberger. A still white German 
wine from the Main valley. 

Kl()schen (German). Small dump- 
lings. 

Klosse (German). A German dish, 
composed of small light dumplings 
boiled in water, milk or gravy. 

Klosterneuberger. A white Austrian 
dessert wine, 

Knoblauch (German). Garlic. 

Kniklel (Bararian) . Dumx^ling. 



56 



MABTYW8 MENU DICTIONARY 



Knerpel (German). Gristle. 

Zu kochen (German). To boil. As. 

Hummer su kochen, lobsters to boil. 
Kochiuelle (German) . Cochineal. 
Kohl (German) . Cabbage. 
Kolil-rabi. A turnip cabbage. 
Kompott ( Germau ) . Compot. 
Konomoe. A Japanese vegetable. 
Koofthas. An Indian dish — a ball of 

minced meat or fowl curried and 

fried. 
Kopf (German). Head. 
Kopfsalat (German). Lettuce. 
Kornstiirke (German). Cornstarch. 
Kostheimer. A white Rhine wine. 
Krabbe (German). Crab. 
Kraftbriihe (German). Clear soup. 
Krapfen (German). Fritters. 
Kriinze (German). Wreaths. 
Krebs ( Germ an). Crayfish. 

Krebsbutter (German). Crayfish 
butter. 
Kreutzbergei-. A red Rhine wine. 
Kromeskis, or Cromesquis (Polish). 

Croquettes. 
Krupnick. A Russian soup. 
Kruste (German). Crust. 
Krusteln ( Germ an ) . Fritters. 
Knchen (German) . Cake. 
Kuechelberger. A white Austrian 

wine (German Tyrol district). 
Kullelfleck (German) . Tripe. 
Kiimmel. A favorite German and 

Russian liqueur, distilled from car- 

raway seed (cumin), coriander and 

orange peel. 
Kumvs (Russian). Fermented mare's 

milk. 
Kiirbis (German) . Pumpkin. 
Kiissen (German) . Kisses. 



Labarde. A district famous for its 
wines (Bordeaux) — as. Chateau 
Giscours, etc. 



Labiees, /. Labiate plants, mint tribe. 

Labin. A Bohemian wine (red and 
\N'hite ) . 

Labyrinthe, m. Labyrinth. 

Lac, m. Lake. 

La Chantalouette. A still red Her- 
mitage wine. 

Lachs (German) . Salmon. 

La Cote. A white dry Swiss wine. 

Lacryma Christi (''Christ's Tears"). 
A famous Italian wine (red and 
white, still and sparkling). Also 
a sweet Greek wine. 

Lacryma di Castellamare. A red wine 
from the south of Italy. 

Lacryma di Tiberii. A red, rather 
sweet wine from the south of Italy. 

Lacte, e, adj. Milky. 

Lactifere, adj. Lactiferous, produc- 
ing milk. 

Lactoscope, m. Lactoscope, an in- 
strument for ascertaining the qual- 
ity of milk. 

Ladog. Name of a kind of herring 
found in Prussia. Largely con- 
sumed there during Lent. 

Lafleche. A place in France known 
for its fine quality of capon. 

Laie. Lave, /. Wild sow. 

Lagopede, m. Ptarmigan. White 
grouse. 

Lait, 7n. Milk. (Lait d'amandes, 
almond milk, etc. ) . 
Lait de poule. Milk with yolk of 

egg flavored and sweetened. 
Petit lait. Whey. 

Laitance, /. Soft roe. Milt. 

Laiteuse, adj. Milky. 

Laiterie, /. . Dairy milk house. 

Laitue, /. Lettuce. 

Lamalonga. A red, rather sweet Por- 
tuguese wine. 

Lamantin, m. Sea cow. 

Lambic. A Belgian beer (strong but 
of light color). 

Lamego. A red Portuguese wine. 

Lamette. /. A small plate. 

Lamm (German). Lamb. 

Lamproie, /. Lamprey. Lamprel. 
Grande lamproie. Sea lamprey. 
Lamproie de riviere. River lamprey. 



MARTYN'S MENU DICTIONARY 



L»andjager (German), m, A Swiss 
dried sausage. 

Langlade. A still red (sweet) wine 
from the south of France. 

Langouste, f. Spiny lobster. ("Craw- 
fish," in England). 

Langres, w. A kind of French cheese 
( from Haute-Marne ) . 

Langue, /, Tongue. 

Languier, m. Smoked hog's tongue. 

Langues de chat. A small tea cake. 
Literally, "cats' tongues." 

Lapereau, m. Young rabbit. 

Lapin, m. Rabbit. 

Lapins en accolade. A brace of 
rabbits alongside of each other on 
a dish. 

Lapon, ne, adj. Lapland (style). 
Lard £l piquer. 

Lard, m. Bacon. Lard. 
Lard fume. Bacon. 
Lard sale. Salt pork. 

Larde, e. "Larded" (with strip of 
salt pork). 

Lardon, m.; lard a piquer. Larding 
pork. 

Lardoon, m. Lardon. 

Large, adj. Large, big. 

Laurier, w. Laurel. Bay leaf. 

La Tache. A still red Burgundy 
wine. 

La T'erasse. A still red wine fom the 
Department of Isere, France. 

Laubenheimer. A white Rhine wine. 

Laurier, m. Laurel, bay tree. 
Feuilles de laurier. Bay leaves. 

Layande, /. Lavender. 

Lavardio. A red dry Portuguese wine. 

Lavaret, m. Whitefish (also, some- 
times, lake trout). 

Lavasse, f. (Sarcastically) Thin 
watery soup. 

Laver. To wash. 

Lazagnes, /. 2^1- (From the Indian 
Lazagne) . Strips from same paste 
as macaroni, but flat like noodles. 

Le or V, m. ; la or 1', /. : les, plural. 
The. (Used in French conversa- 
tion and literature before nearly 
every noun, but for menu purposes 
omitted from the beginning of an 



item, as, Boeuf roti, instead of le 
toeuf roti). 

Leber (German). Liver. 

Lebkuchen (German). Gingerbread. 
Honey cakes. 

L^chefrite, /. Dripping pan. 

Ledenon. A still red (sweet) wine 
from the south of France. 

Le Greffieux. A still red Hermitage 
wine. 

Legumes, m. pi. Vegetables. 

Leistenwein. A still German wine 
from the Main valley. 

Leitacher. A red Austrian wine (Ger- 
man Tyrol district). 

Lekerli (German). Honey jumbles. 

Le Maus. A place in France famous 
for its capons. 

Le Meal. A (still) red Hermitage 
wine. 

Lende (German). Tenderloin. 

Lentille, /. Lentil. 

Les Bessas. A still red Hermitage 
wine. 

Les Burges. A still red Hermitage 
wine. 

Les Lands. A still red Hermitage 
wine. 

Levain. m. Leaven. Dough or bat- 
ter prepared with yeast before mix- 
ing it with the rest of the flour. 
Fond de levain. Stock yeast. 

Lever. To lift, take off. (Levez les 
nieU de soZe— Take off, or lift, the 
fillets of sole.) 

Levraut, m. Young hare. 

Levure, /. Yeast. 

Levure en poudre. Baking powder. 

Liaison, f. Thickening. A mixture 
of egg yolks, cream, etc., used for 
thickening or binding white soups 
and sauces. 

Liebfraumilch. A white Rhine wine. 

Lie, e, adj. Thickened, bound. 

Liebesapfel (German). Tomato. 

Liebig. Name of a famous chemist 
who greatly increased the popularity 
of beef extract. 

Li&ge, m. Cork. LiSge, /. A French 
city. 

Lifevre, m. Hare. 



58 



MARTYN'S MENU DWTIOXARY 



Li] as, m. Lilac. 

Limacon, m. Snail. 

Limande, /. Dab (a small flat sea 
fish). 

Limon, m. Lemon. 

Limonade, /. Lemonade. 

Limonade gazeuse. Effervescent 
lemonade. 

Limonadier, m. Seller of lemonade or 
soft drinks. 

Limonie (German). Lemon. 

Limousin, e, adj. Limoges (style). 

Linge de table. Table linen. 

Lingere, f. Woman having charge of 
linen room. 

Lingerie, /. Linen room. 

Lingue, /. Ling (a sort of cod fish). 

Linsen (German). Lentils. 

Liqueur, f. Cordial (such as Bene- 
dictine, Chartreuse, etc). Also, any 
liquor. 
Vin de liqueur. Sweet wine. 

Liquide, m. Liquid. 

Lirac. A French rose-colored wine 
(very dry). 

Lis, m. Lily ; adj., Lily white. 

Lisi^re, f. Border. 

Lisse, adj. Smooth, glossy. 

Lissubon. A white dry Portuguese 
wine. 

Listrac. A red Bordeaux wine. 

Lit, m. Bed. Thin slices of meat 
spread in layers for culinary pur- 
poses. 

Lithuanien, ne, adj. Lithuanian. 

Litorne, /. A species of thrush. 

Little champagne. The second grade 
of brandy. 

Livre, m. Book. 

Loche, /. Loach (fish). 

Loche franche. Common loach. 
Loche des etangs. Lake loach. 

Log, m. Log (Hebrew measure of 
liquids). 

Londonnien, ne, adj. London (style). 

Londres, /. London. 

Longe, /. Loin. 

Longeville. A still white wine pro- 
duced in Alsace-Lorraine. 

Lopin, m. Piece of meat. 



LorbeerblUtter [^German). Bay 

leaves. 
Lormont. A red Bordeaux wine. 
Losange, m. Lozenge. 
Lotte, /. Lota (fish). 

Lotte commune, Lotte de riviere. 
Burbout, eel-pout. 

Lotte franche, Lotte borbotte. 
Loach. 

Lotte de Hongrie. Sheatfish. 
Louche, m. Ladle. 
Lourd, e, adj. Heavy. 
Lowenzahn (German). Dandelion. 
Lucifer, m. Lucifer, 
Lucines, f. Clams. 

Lucines orangees. Hard clams 
(also Cloris). 

Lucines papillons. Soft clams. 
Lucullus. Name of a famous Roman 

general and epicure. 
Ludon. A district famous for its 
wines (Bordeaux) — as. Chateau La 

Lagune, etc. 
Lullenberger. A sweet white Austrian 

wine. 
Lunch, m. Lunch, 
Lunel. A still white (sweet) wine 

from the south of France. 
Luxe, m. Luxury. 
Luxeux, euse. adj. Luxurious. 
Lyon, /. Lyons. 
Lyonnais, e, adj. Lyons (style). 



M 



Macaron, m. Macaroon. 

Macarons de coco. Cocoanut kisses. 
Macau. A still red Bordeaux wine. 

A district famous for its wines 
(Bordeaux). 
Macaroni, m. Macaroni, Genoese 

paste. 
Maccabeo. A still red (sweet) wine 

from the south of France. Also a 



MARTYN'S MENU DICTIONARY 



50 



Madeira wine from tlie Maccabeo 
grape. 
Macedoine, /. A mixture of various 
vegetables or fruits. 
Macedoine de fruits a la gelee. A 
collection of rij)e fruit imbedded 
in jelly and set in a mould. A 
fruit salad flavored with liqueurs 
and syrup. 
Macere, e, pa. %>. Steeped. Macer- 
ated. 

Mache, /. Corn or field salad. Lamb's 
lettuce. Fetticuce. 

Macheur-euse, m. and /. Chewer, 
great eater. 

Macis, m. Mace. 

Machoir, f. Jaw, jawbone. 

Made, macre, /". Water chestnut. 

Macon, m. A still Burgundy wine 
(red and white) from the neighbor- 
hood of the town of Macon. 

Ma ere use, /. A black duck. 

Madame, /. Madam. 

Madeleine. A small cake (French). 
Originally called Tot faits and 
quartre-quarts. 

Mademoiselle, /. Miss. 

Madere, w. (noun and adj.). Madeira. 
The island which produces the well 
knowm "Madeira" wines — Malvasia, 
Verdeiho, etc. 

Madras, noun and adj. Madras. Gen- 
erally, a dish with curry, etc. 

Madriliens, m. Madrilians (a fancy 
cake). 

Madrina. A deep, red sweet Dalma- 
tian (Austria) wine. 

Magny. Name of a noted French 
chef and restaurateur. 

Magjarater. A white Hungarian wine. 

Mai, m. May (month of). 

Maigre, adj. Lean, frugal. 

Au maigre. (A dish) without meat. 
Applied especially to Lenten 
dishes. 

Mailander (Germ<an) . Milan, 

Mailberger. A white Austrian wine. 

Main, /. Hand. 

a la main. By hand. 

Maintenon. Name of the Marchioness 
FranQoise d'Aubigne, born 1635, 



died 1719. A great patroness of 
cooks. Several dishes are styled '"a 
la Maintenon." 
Maire, m. Mayor. 
Mairiiben {German). Turnips. Early 

turnips. 
Mais {German) . Cornmeal. 

Mais,7H. Corn. 

Farine de mais, /., mais jaune, m. 

Indian meal. 
Mais frais. Green corn. 
Mais Sucre. Sweet corn. 

Maismehl {German). Corn or Indian 
meal. 

Maison, /. House. 

a la maison d'or. Golden house 
style. 

Maitrank, m. {German). A drink 
pi'epared with white wine, sugar and 
oranges and flavored with woodrufl:. 

Maitre, m. Master. 

Maitre d'hotel, m. Steward, head- 
waiter. 

a la maitre d'hotel. Hotel steward's 
fashion (generally dishes flavored 
with chopped parsley). 

Maiwein {German). May wine. 

Maizemino. A red Austrian wine 
(Italian Tyrol district). 

Majordomo, m. Steward. Head- 

waiter. 

Makoroni {German). Macaroni. 

Malaga. A red Spanish wine (both 
dry and sweet). Also a section of 
Spain famous for its vineyards. 

Male, a(fy. Male. Cock (of birds). 

Malefaim, f. Excessive hunger. 

Malfaisant, e, adj. Unv/holesome. 

Maligne, adj. ]Malic, an acid obtained 
from apples. Also, generally, the 
acid from which all stone fruit re- 
ceive their soury taste. 

Makerele {German). Mackerel. 

Makronen {German). Macaroons. 

Malart, m. Mallard, the common wild 
drake. 

Malmsey. A red sweet Spanish wine. 
Also a famous Sicilian wine. 

Malt, m. Malt (barley steeped in 
water until it ferments). 

Maltais, e, adj. Maltese. 



60 



ilARTYX'S MENU DICTIOyARY 



Malvasia, m. A red Portuguese wine. 
Also a red dry Italian wine, and a 
white sweet wine from Sicilj-. 

Malvoise, f. A Greek wine. Also a 
still red sweet wine from the South 
of France and a Madeira wine from 
the Malvoise grape. 

Mamaliga (Roumanian) . National 
dish of Roumania (i^repared with 
corn meal and sheep cheese). 

Mameluk, m. Mameluke. 

Mammoe, /. Mammee (the fruit of 
the mammee tree). 

Manaliga (Roumanian). A porridge 
of half cooked maize meal. 

Manceau-elle, adj. Mans (stjie). 

Manche, m. ; handle, /. Sleeve. 

Manchettes, /. Favor frills. 

Mandarine, /. Mandarin orange. 

Mandeln (German). Almonds. 

Manee, /. Handful. 

Mange-tout, m. Sweet peas. Wax 
and butter beans. 

Mangeant, e, adj. Eating. 

Mangle, f. The fruit of the man- 
grove. 

Mangue, /. Mango. 

Manie, e, pa. p. Kneaded. Mixed 
with the hands. 

Mani&re, /. Fashion, manner. 

Manile, noun and adj. Manila. 

Manioc, m. Manioc. 

Manna croup. (Manna kroup, manna 
groats). A Russian semolina. 

Manoir, m. Manor. 

Mansard, m. Ring dove, wood pigeon. 

Mantouan, e, adj. Mantoue (style). 

Manzanilla. A section of Spain fam- 
ous for its vineyards. 

Maquereau, t^i. Mackerel. 

Maquereau espagnol. Spanish mack- 
erel. 
Maquereau sale. Salt mackerel. 

Marabout, m. A large coffee pot. 

Marais, m. Marsh. 

Marasquin, m. Maraschino, a liqueur 
from ripe wild cherries, raspberries 
and cherry leaves. Also a sweet 
Austrian wine from the Maraschino 
grape. 

Marbre, e, adj. Marbled. 



Marburger. A red and white Aus- 
trian wine. 
Marc, w. Sediment, residue. 

Eau de vie de marc. Spirits dis- 
tilled from the residue of the 
newly made wine. 
Marca.ssin, m. Young wild boar. 
Marchand, e, m. and f. Merchant. 

(Marchand de vin, wine merchant, 

etc. ) . 
Marche, m. Market. 

au bon marche. Cheap. 
Marcobrunner. A white Rhine wine 

of the best quality. 
Marechal, m. Marshal. 
Marengo, noun and adj. An Italian 

village, which gives its name to the 

dish Poulet saute a la Marengo. 
Marennes. Place on the southwestern 

coast of France whence come the 

famous Marennes oysters. 
Mareuil. A French department fam- 
ous for its champagnes. 
Margaux, m. A district famous for 

its wines — Cliateau Margaux, Rauz- 

an, etc. 
Margot, /. Magpie. 
Marguery. Name of a famous Paris 

restaurateur and restaurant. The 

inventor of the dish known as Filet 

de sole a la Marguery. 
Marie Louise. Second wife of 

Napoleon and a noted epicure. 
Marigold, /. A flavoring herb (also 

known as Pot Marigold). 
Marinade, /. The brine in which fish 

or meat is sauced or pickled. 
Marine, e, adj. Pickled. Marinated. 

Cured (offish). 
Marini6re (9. la). Mariner (style). 
Mariniert (German). Marinated. 
Marionette, f. Puppet. 
Marjolaine, f. Marjoram (a kitchen 

herb of strong flavor). 
Mark (German). Marrow. 
Markgraefler. A white German wine 

from the Baden district. 
]Markobrunner (German). See Marco- 

'hrunncr. 
Marmelade, f. Marmalade. 
Marmelade (German.) Marmalade. 



MARTYN'S MENU DICTIONARY 



61 



Marmite, f. Stock pot. 

Petite marmite. A famous French 
soup. 

Marmite a vapeur. Steam kettle. 

Marmiton, m. Scullion. 

Marmoriert (German) . Marbled. 

Marmotte-leopard, w. Prairie dog. 

Marolles, in. A French, cheese of 
secondary quality. 

Maronen (German) . Sweet chestnuts. 

Marqu6, e, pa. p. Prepared for cook- 
ing (meat). 

Marquis, e, m. and /. Marquis. 
Marchioness. 

Marquis de Therme. A red still Bor- 
deaux wine (fourth growth). 

Marron, m. A kind of large chestnut. 
Marrons debris. Broken pieces of 

chestnuts. 
Marrons glaces. Candied chestnuts. 

Marrube, m. Horehound. 

Mars, m. (month of) March. 

Marsala. A red dry wine (also a 
sweet white wine) from Sicily. 

Marseillaise (a la). Marseilles 
(style). 

Marseiller ( German ) . Marseilles. 

Martin-sec, m. A winter pear. 

Marvasia. A well known Madeira 
wine. 

Marzipan (German) . March pane. 
German dessert dainties of almond 
paste (said to be derived from 
Marci Panis, bread of St. Mark). 

Mascarade, f. Masked ball. 

Masque allong^. Muscalonge. 

Masque, e, pa. p. Covered with sauce 
or forcemeat. Masked with savory 
jelly or forcemeat (as the inside of 
a mold). 

Masse (German) . Batter. 

Massepain, m. March pane (from the 
German Marsipan, see above). 

Matador, m. Matador. 

Mataro. A native American wine 
(red). 

Matavo. A red dry Australian wine. 

Mate, w. Common name for a Para- 
guayan tea made from the dried 
leaves of the mate (formerly called 



yerha mate and originally yerva do 
matS). 

Matelot, m. Sailor. 

Matelote, /. A fish stew. A sailor's 
dance. 

Matelote, 0(0'. (a la). Sailor (style). 

Mattes. Curds. 

Matzner. A red Austrian wine. 

Matzoth (Hehreio). Unleavened 
bread. Large round biscuits eaten 
during the Jewish passover. 

Mauve, f. Gull. 

Mauviette, /. (Large) lark. 

Mavrodaphne. A Greek liqueur wine. 

Mayonaise. /. Mayonnaise sauce 
(one of the best known salad dress- 
ings, prepared with raw egg yolks, 
oil, vinegar and other condiments). 

Mazagran, m. A glass of iced water, 
black coffee and sugar. 

Mazarin, m. A small almond cake, 
named after Cardinal Mazarin, the 
French statesman. 

iNIazarines, f. Forcemeat ornaments 
of fish, poultry or game. 

Mecene, m. Maecenas. 

Mecque (Pain de la). French pastry, 
something like cream puffs. 

Modaillon, m. Medallion (used as 
name for small dainty dishes). 

Medianoche, m. Midnight meal after 
a fast day. 

Moditerranneen-ne, adj. Mediter- 

ranean. 

Medoc, m. A Bordeaux wine. A coun- 
try near Bordeaux, famous for its 
wines — Chateau Margaux, Lafite, 
etc. 

Medullaire, adj. Marrow-like. 

Meduse, /. Medusa. 

Meerretig (German) . Horse radish. 

Mehl (German). Flour. 

Meilleur, e, adj. Better. 

Melaine, /. Melain (a coloring mat- 
ter). 

Melange, m. Mixture. (In Europe 
sometimes used to signify coffee 
with cream). 

Melange, e, adj. Mixed. As. Bois- 
sons melangees. mixed drinks. 

Melangeur, m. Mixing pot. Mixer. 



62 



MARTYN'S MENU DICTIOyARY 



Melasse, /. Molasses, treacle. 

Mele, e, adj. Mixed. 

Meliphage, m. Honey eater (bird). 

Melisse, f. Balm-mint. 

Mellifere, adj. Mellific (producing 
honey ) . 

Melnicker. A red Bohemian wine. 

Melon, m. Melon. Cantaloup. 
Melon d'eau. Water melon. 
Melon maraicher, Melon musque, 
Musk melon. 

Melone ( German ) . Melon. 

Mlelonenkiirbis (German). Squash. 

Melongene, /. Egg plant. 

Menagere (3. la), f. Home (style) t- 

Mendiants, m. Name given to four 
different kinds of dried fruit served 
with the dessert — dried Malaga 
grapes, dried figs, almonds and fil- 
berts. 

Menehould (sauce), f. Menehould 
sauce. 

Menes Magyarat Ausbruch. A sweet 
(red and white) Hungarian wune. 

Menesch. A white Hungarian wine. 

Meneser Ausbruch. A red Hungarian 
wine. 

Menestrel. in. ^linstrel. 

Menthe, /. Mint. 

Creme de menthe. Cream of mint 
(one of the best known liqueurs). 

Menton, m. Chin. 

Menu, m. Menu. Bill of fare. 
Menus were first used in 1541. 
(Pronounce "Menu" as *'Mennoo," 
so that the second syllable is some- 
thing between "new" and "noo.") 

Menu, e, adj. Fine, thin, small, 
slender. 

Menu-gibier, m. Small game such as 
partridges, grouse, pheasants, etc. 

Menu rot, m. Small roast birds. 

Menus droits, m. i)l.i Giblets of 
various animals. 

Mer, /. Sea, ocean. 

Mercure, m. Mercury. 

Mercurey. A red Burgundy wine. 

Mere, /. Mother. 

Meridionale. adj. Meridional. 



Meringue, /. Egg whites whipped 
to a stiff froth with sugar. 

Meringue, e, adj. Meringued. 

Merise, f. A wild cherry from which 
Kirschwasser is distilled. 

Merkensteiner. A red Austrian 

wine. 

Merlan, m. Whiting. 

Merle, ni. Blackbird. 

Mcrluche, /. Haddock. Salt and 
dried haddock. 

Merveille, /. Wonder. Name ap- 
plied to some small cakes. 

Merzaminos. A dark red Austrian 
wine 

Mesange moustache. Reed bird. 

Mc^sire Jean, m. A kind of pear. 

Mesures, /. Measures. 

Metayer, m. Farmer. 

Meteil, m. Meslin (a mixture of 
two-thirds wheat and one-third rye 
flour). 

Metropole, /. Metropolis. 

Mets, m. Food (prepared). The 

. meal or dish. (Mets de farine. 
farinaceous food ; entremets de 
douceur, sweets, — de legumes, vege- 
tables, etc.) 

Metternich, Prince. An Austrian 

statesman, after whom several 
dishes are named. 

Mettre la table. To set the table. 

Meunier, m. Miller. 

Meursault. A still (red and white) 
Burgundy wine. 

Mexicain. e, adj. Mexican. 

Mezzolombard. A red Austrian wine 
(Italian Tyrol district). 

Mi-aofit. /. Mid-August. 

Mi-Careme, f. Mid-Lent. 

Miche. /. Loaf. (Miche de pain, 
loaf of bread, etc.). 

Midi, 111. Noon. 

Mie, /. Soft bread. Crumbs. 
Mie de pain. Bread crumbs. 

Miel, m. Honey. 

Mielleux-euse, adj. Honey. Honey- 
like. Sweet. 

Miette, /. Crumb. 

Mignard, e. adj. Small, delicate. 



MARTYN'S MENU DICTION ART 



G3 



Mignardises, /. pi. Small dainty 
dishes, 

Mignon-ne, adj. Favorite. Delicate, 
Small (as, filet migiton). 

Mignonne, /. Favorite, darling, mis- 
tress. Also a kind of peach and a 
variety of pear. 

Mignonnette, f. Mignonnette. Name 
given to crushed white whole pep- 
per. Also to a sauce made with 
crushed pepper, etc. 

Mignot, m. A cheese made in Nor- 
mandy, France. 

Mijote, e. adj. Simmered, Slowly 
cooked. 

Mikado, m. Mikado. 

Milanais, e, adj. Milan (style). 

Milchcr ( German ) . Milk. 

Milchschokolade (German). Choco- 
late with milk. 

Milesienne, adj. Milet (style). 

Militaire, adj. Military. 

Mille, Thousand. 

Millefeuille, m. Milfoil. A cake made 
of several layers of putf paste, one 
on top of the other, interlaid with 
jam, etc. 

Milouin, m. Dun bird, red-eyed poker 
( a kind of duck ) . 

Mince, adj. Thin. 

Mince, e, per. p. ^Minced (meat), 

Minestra, An Italian vegetable soup, 
with rice and chee.se. 

Miniature. /, Miniature. 

Ministerial, le, adj. ^Ministerial. 

Minorquin, e, adj. Minorca (style), 

Minotier, m. A corn merchant. 

Minuit, m. Midnight. 

Minute, /. Minute. 

a la minute. A surname given to 
dishes hurriedly prepared. 

Mirabeau, m. A French revolution- 
ist, son of the ^Marquis de Mira- 
beau. 

Mirabelle, /. A kind of small yellow 
plum. 

Mir§, m. A (boar) hunt, 

Mirepoix, m. A mixture of finely cut 
vegetables, herbs and ham, used for 
the flavoring of soups, sauces and 



braised meats, etc. Named after 

the Duke of Mirepoix, 
Mirliton, m. A French pastry. Tart- 
lets with a basis of putf paste, filled 

with almond custard. 
Miroir, m. Mirror, 
Miroton, m. Cold meat cut small 

and warmed in various sauces. 
Mirtilles. Blueberries. 
Miscellanee, adj. Miscellaneous, 
Mise, /. The putting (as, La mise en 

hontcilles, the bottling, or putting in 

bottles ) . 
Misere, /. Poverty. Misery, 
Mit {German). With, 
Mitonner. To steep and allow to boil 

during a certain time, 
Mixte. adj. Mixed, 
Mode. /. Fashion, style, 
Moderne, adj. Modern, 
Moelle, /. Marrow. 

a la moelle. With marrow sauce. 
Moelleux, euse, adj. Soft. As, une 

farce moelleuse, a soft forcemeat. 
Moenchsberger. A still German wine 

from the Main valley. 
Mohn (German). Poppy seed. 
Mohrchen (German). Carrots. 
Mohrrilben (German). Winter car- 
rots. 
Moine, m. Monk, 
Moineau, m. Sparrow, 
Mois. m. Month. 
Moisson, m. Harvest, 
Moitie, f. Half. 
Moka. m. Mocha (coffee). 
Mollet, ette. adj. Soft. As. des 

oeufs mollets, soft (boiled) eggs. 
INIollet, m. Calf (of leg). 
]Monarque, m. Monarch. 
Monastere, m. Convent. 
Moncaon. A red Portuguese wine. 
Monceau, m. Pile. Pyramid, Heap. 
Monde, e, pa. p. Peeled (of almonds, 

etc.), 
Monde, m. World, 
Mongol, e, adj. Mongolian (style), 
Monnai. A still red (sweet) wine 

from the South of France. 
Monsac. A Portuguese wine (sev- 



64 



MARTYX'S MENU DICTIONARY 



ei'al varieties — golden, rose and 
ruby ) . 
Monseigneur, m. Prince. 
Monsieur, m. Mr. Sir. 
Mont, m. Mountain. Mound. 
Montagne, /. Mountain. 
Montagnard, e, adj. Mountaineer 

(style). 
Montalcino. A (red and white) dry 

wine fi-om Tuscany, Italy. 
Montepulciano. A purple rather 

sweet wine from! Tuscany, Italy. 
Monter. To fit up. 
Mont-Frigoul. A French soup. 
Mont d'Or, m. A French cheese 

(literally, "a mountain of gold"). 
Monte de piete, m. Pawnbroker's es- 
tablishment. 
Montferrand. A red Bordeaux wine. 
Montglas, m. A French writer of 

note. 
Monthelhie. A still red Burgundy 

wine. 
Montmatriss. A red tawny wine from 

Sicily. 
Montmorency, f. A bitter cherry. 
Montpelier. A French city renowned 

for its many culinary specialties 

(Beurre de Montpelier. etc.). 
Montrachet. A still white Burgundy 

wine. 
Montu. A white Italian wine. 
Monzingener. A white Rhine ^vane. 
Morceau, m. Morsel. 
Mordere, e, adj. Reddish brown. 
Moresque, adj. Moorish. 
Morfondu, e, adj.f Chilled. 
Morille, /. Moril (a kind of mush- 
room ) . 
Morillon, m. A black grape. Also, 

name of a blue winged duck. 
Mortadelle, /. An Italian sausage. 
Mortifie, e, adj. Applied to meat that 

is very well matured. 
Morue, /.t Codfish. 
Mosaique, adj. Mosaic, 
^loscato di Stramboli. A white wine 

from Sicily. 
iNloscouade, /. Moscovado (a kind of 

unrefined sugar). 
Moscovien-ne, Moscovite, adj. Mos- 



^cow (style, (J dec a hi moscovite, 
Moscow jelly, etc. ) . 

Moselle (Vin de). Moselle wine 
(white and light). 

Mot, m. Word. 

Mou, m. Vulgar name for lights or 
lungs of the calf or ox. 

Mou, mol, 7??., molle, f., adj. Soft. 

Mouflon, m. Wild sheep. 

Mouille bouche, /. Bergamot pear. 

Mouille. e, j)a. p. Moistened. (See 
mouiller. ) 

Mouillette, /. Thin sliced bread, 
dipped in liquid. Dipped toast. 

Mouiller. To moisten. To add broth» 
water or any other suitable mois- 
ture during the cooking of meats. 

Moujik. 111. Russian peasant. 

Moule, f. jSIussel. 

Moule, m. Mold. 

]Moule, e, i^a. p. Molded. 

Moulis. A Bordeaux wine. 

Moulu, e, adj. Ground. 

Mouriseo. A red Portuguese wine. 

Mousquetaire, m. Musketeer. 

Mousse, /. Moss froth. A light 
pi-eparation. Mousse de volatile^ 
chicken mousse, etc. Mousse frap- 
pee, a dish prepared with whipped 
cream and flavoring, frozen with- 
out working. Hot puddings are alsa 
prepared as mousses. 

Mousse, m. Cabin boy. 

Mousse, e, adj. Frothy. 

Mousseline, /. Muslin. 

Mousseron, m. Button mushroom. 

Mousseux-se, adj. Frothy. Spark- 
ling (of champagne). 

Moiit, m: Must, unfermented grape 
juice. 

Moutarde, f. Mustard. 

Mouton, m. Sheep. Mutton. 

Mouton-Liafite. See Chateau. 

Mouton Rothschild. See Chateau. 

Muge, w. Mullet. Mugil. ( The row^ 
of this fish is used to prepare cavi- 
are.) 

Muguet, m. Lily of the valley. 

]Muid. in. Plogshead. 

Muire, /. Salt water. 



MARl'YN'S MENU DICTIONARY 



65 



Mulet, m. Mule. Mullet (sea fish). 

Mulligatawney. An E'ast Indian 
curry soup. 

Mur, e, adj. Ripe, mellow. 

Mure, /. Mulberry. 

Mure de ronce, f. ; Mure sauvage, /'. 
Blackberry. 

Murene, /. Murry (fish). 

Muret. A (still) red Hermitage 
wine. 

Muri, e. Ripened (fruits or vege- 
tables). 

Muscade, or, noix de miuscade, /. 
Nutmeg. 

Muscadelle, /. Musk pear. 

Muscat, m. A white grape (mus- 
cadine grape). A sweet wine (red 
and white) made from muscadine 
grapes. Also a red sweet Spanish 
wine. 

Muscat d'aout. A kind of pear. 

" C'alcavella. A white sweet Por- 
tuguese wine. 
" de Frontignan. A sweet white 

American wine. 
" de Rosa. A white Austrian 
wine. 

Muscheln (German). Mussels. 

Venus muscheln (German). Clams. 

Musigny. A still red Burgundy wine. 

Musique, f. Music. 

Muskatbliithe (German). Mace. 

Muskatnuss (German). Nutmeg. 

Musque, e, adj. Musk, musky. 

Myosotis, m. Forget-me-not. 

Myrtil, m. ; Myrtille, /. Whortle- 
berry. 



N 



Nackenheimer, 
Nageoires, /. 

fish). 
Naiade, /. Naiad (water fairy) 



A white Rhine wine. 
Fins (lof turtle lor 



Nantais, e, adj. Nantes (style). 

Napolitain, e, adj. Neapolitan 
(style). 

Nappe, f. Tablecloth. 

Nappe, e, pa. p. Covered (with sauce 
jelly or jam). 

Narcotique, adj. Narcotic. 

Narghileh, Narguila, m. Nargile (a 
Turkish pipe ) . 

National, e, adj. National. 

Naturalibus (in) (Latin). Ungar- 
nished. Plain. 

Nature, f. Nature. 

Naturel-le. Plain. Simple. Natural. 
Au naturel. In simple style. 

Navarin, m. Brown mutton stew 
with vegetables. Name of a Greek 
village. 

Navarrals, e, adj. Navarre (style), 

Navet, m. Turnip. 

Navette, /. Wild turnip. 

Nebbiolo secco. A dry Italian wine. 

Necessaire, adj. Necessary. 

Nectar, m. Nectar. 

Nectarine, adj. Nectarine peach. 

Neerlandais, e, adj. Netherland 
(style). 

Nefle, /. Medlar. 

Negus, m. A drink composed of white 
wine, lemon juice, rum, sugar, gin- 
ger and nutmeg. 

Neige, /. Snow. White of eggs beat- 
en to snow or a froth. (Oeufs a la 
neige, snow eggs, etc.). 
Boules de neige. Snowballs. 

Nelken (German). Cloves. 

N$o-Caledonien, ne, adj. New Cale- 
donian. 

Neo-Grecque, adj. New Greek 
(style). 

Neptune, m. Neptune. 

N6rac, Terrines de, /. (See Ter- 
rines.) 

Neroberger. A white Rhine wine. 

Neroli, m. Orange essence. 

Nesselrode. A Russian nlobleman, 
diplomat and noted epicure. Dishes 
containing chestnuts are generally 
called a la Nesselrode. 

Neszeling. A white Hungarian wine. 

Nettoye, e, pa. p. Cleaned. 



66 



MARTYN'S MENU DICTIONARY 



Neuf-ve, adj. New. 

Neufchatel, m. A soft kind of Swiss 

cheese. 
Neujahrskuchen (German). New 

Year's cake. 
Neustrien-ne, adj. Neustrian (style). 
Ngrara. A red Austrian wine 

(Italian Tyrol district). 
Nigois, e, adj. Nice (style). 
Nid, m. Nest. 
Nids de salangane, or, nids de petites 

hirondelles, or, nids d'hirondelles de 

Chine. Edible birdsnests (Chinese 

swallows) used for a noted Chinese 

soup. 
Nieren (German)^ Kidneys. 
Nierenfett (German). Suet. 
Niersteiner, m. A white Rhine wine. 
Nippozzono. A white dry wine from 

Tuscany (Italy). 
Nitre, m. Nitre, salpeter. 
Nivernais, e, adj. Nevers (style), 

Nivernois. 
Nivernoise. Old French spelling of 

Nivernais. 
Niverolle, /. Snow-bird. 
Nivette, /. A kind of peach. 
Noce, f. Wedding feast. 
Nocken, Nockerl (German) . A kind 

of dumpling. 
Noel, m. Christmas. 
Noir, e, adj. Black. 
Noisette, f. Hazel nut. Also name 

of small pieces of meat without 

bones or fat. 
Noix, f. Walnut. Round top (of 

beef). 

Noix de Bresil. Brazil nuts. 

Noix de coco, /. Cocoanut. 

Noix de muscade, /. Nutmeg. 
Noix de veau, f. Kernel or nut of 

veal. 
Noley. A still red Burgundy wine. 
Nonettes, f. Small anis-flavored 

cakes. 
Non mousseux, adj. Not sparkling 

(of champagne). The old fashioned 

style of chamipagne. 
Nonnat, m. A small fish, similar to 

white-bait. 



Nonpareil-le, adj. Nonpareil, un- 
equalled. 

Nonpareilles, m. A French candy. 

Noques. A .kind of small dumplings 
(fix)m the Italian Gnochi). 

Nord, m. North. 
Du nord. Northern. 

Nord-est, m. Northeast. 

Nord-ouest, m. Northwest. 

Norheimer. A white Rhine wine. 

Normand-e, adj. Norman (style). 

Normandie, /. Normandy (a pro- 
vince of France). 

Noueux-euse, adj. Knotty. 

Nougat, m. Almond candy. Almond 
cake. 

Nouilles, f. Noodles. 

Nourricier-Sre, adj. Nourishing. 

Nourrir. To nourish. Used in 
culinary language to indicate that, 
by adding butter, oil or rich stock 
the other ingredients are nour- 
ished. 

Nourriture, /. Food, nourishment. 

Noussa. A red dry fruity Greek 

• wine. 

Nouveau-elle, adj. New. 

Nouveaut§, f. Novelty. 

Noyau, m. Kernel. Stone. A 
liqueur flavored with peach or nec- 
tarine kernels (full title, "eau de 
noyau"). 

Noyer, m. Walnut tree. 

Nu, e, adj. Naked. 

Nuage, m. Cloud. 

Nubien-ne, adj. Nubian (style). 

Nudeln (German). Noodles. 

Nuit, /. Night. 

Nuits (Vin de), /. A red Burgundy 
wine of fine quality (still and spark- 
ling). 

Nuits St. George. A still red Bur- 
gundy wine. 

Num6ro, m. Number. 

Numide, adj. Numidian (style). 

Nuptial, e, adj. Wedding (style). 

Nuque, f. Neck (back). 

Nussdorf er. A white Austrian wine. 

Niisse (German) . Nuts. 

Nutritif-ve, adj. Nutritive. 

Nymphe, /. Nymph. 



MARTYN'S MENU DICTIONARY 



67 



Oberemmeler. A still German wine 

from the Saar Valley. 
Oberlander. A red dry Swiss wine. 
Obst (German). Fruit. 
Obst-Essig (German). Fruit-vinegar. 
Obus, m. A small ball. 
Occident, m<. Occident. West. 
Occidental, e, adj. Western. 
Oceanique, adj. Oceanic. Marine. 
Ochsenschwanz (German). Oxtail. 
Ochsenzunge (German). Oxtongue. 
Octobre, m. October (month of). 
Odelsberger. A white Moselle wine. 
Odenberger. A sweetish white Hun- 
garian wine. 
Odeur, f. Odor. 
Odorat, m. Smell. 
Oeil (yeux, plural), m. Eye. 
Oeil de Perdrix. A sparkling Bur- 
gundy wine. 
Oenophore, m. Wine tankard. 
Oestriche-Auslese. A white Rhine 

wine. 
Oeuf, m. Egg (in plural, also roe of 
fish). 
Blanc d'oeuf. Egg white. 
Jaune d'oeuf. Egg yolk. 
Oeufs fl la coque. Boiled eggs, 
durs. Hard boiled eggs. 
mollets. Soft boiled eggs, 
moules. Molded eggs. 
de Paques. Easter eggs, 
sur le plat. Shirred eggs, 
brouilles. Scrambled eggs, etc., 
etc. 
Oeuve, e, adj. Hard roed (of fish). 
Oeuvre, f. Work. 
Officier, m. Officer. 
Ogre, m., ogresse, /. Ogre. Glutton. 
Oie, f. Goose. 

Oie a cravate. Canada goose, cravat 
goose. 
" dit Brant. Brant goose. 
" domestique. Domestic goose. 
" mgtisse. Mongrel goose. 
"■ de neige. Snow goose. White- 
Brant. 



Oie rieuse. White fronted goose. 
" sauvage, oie des moissons. Wild 
goose. 

Oignon (Ognon), m. Onion. 

Oignonnet, m. A summer j)ear. 

Oille, /. Olio. Also, Spanish meat 
soup (see Olla Podrida) . 

Oing, m. Hog's grease. 

Oiseau, m. Bird. 

Oiseau d'Afrique. Guinea fowl, 
guinea hen, pearl hen, pin- 
tado. 
" b^ni. Wren. 
" de calicut. Ttirkey. 
" chypre. Fig pecker, beccafico. 
" k collier. Kingfisher. 
" des joncs. Reed bunting. 
" lyre. Lyre bird, lyre pheasant. 
" de neige. Snow bunting, white 

grouse, ptarmigan. 
" niais. Pochard, dunb'ird. 
" de rivi&re. Wild duck, rice bird. 
" de St. Pierre. Petrel. 

Oiseaux domestiques, de basse-cour. 
Domestic fowls. 

Oiseaux de passage. Migratory 
birds. 

Oiseleur, m. Bird catcher. 

Oison, m. Young goose, gosling. 

Ojo de Gallo. A red light aromatic 
Spanish wine. 

Okroschka (Russian). A Russian 
national soup. 

Olewig Neuberger. A white Moselle 
wine. 

Olivatre, adj. Olive-hued. 

Olive, f. Olive. 

Oliven (German) . Olives. 
Oliven oel. Olive oil. 

Olla Podrida, f. Spanish national 
dish, prepared with different sorts 
of meat sausages and chick peas. 

Oloroso, Term applied to sherry 
from its 14th to 2<>th year. 

Olympien-ne. adj. Olympian (style). 

Ombre, /. Shadow. 

Ombre (omble, umble), ombre-chev- 
alier, m. Umber, grayling. A 
sweet water fish of the salmon 
variety from the lakes of Switzer- 
land, Russia and Scotland. 



68 



MARTYN'S MENU DICTIONARY 



Omelette, /. Omelet. 

Omnibus, m. Under-waiter. 

Opalin, e, adj. Opaline. 

Opera, m. Opera. 

Oporto (Vin de), m. Port wine. 

Opoul. A still red (sweet) wine from 
the South of France. 

Oppenheimer. A white Rhine wine. 

Or, m. Gold. 

Orange, f. Orange. 

Orange, e, adj. Orange-colored. 

Oranger, w. Orange-tree, 

Eau de fleur d'oranger. Orange 
flower water. 

Orangeade, /. Orangeade, orange 
sherbet. 

Orangeat, m. Candied orange peel. 

Ordinaire, adj. Ordinary. 

Ordre, m. Order. 

Oreille, /. Ear. 

Orge, /. Barley. 

Orgeat, m. Originally barley water, 
but now almond syrup or milk. 

Orient, m. Orient. 

Oriental, e, adj. Oriental. Eastern 
(style). 

Origan, m. Wild marjoram. 

Original, e, adj. Original. 

Orleans. A city of France. 

Orloff. The name of a Russian family 
of high standing. Also the name of 
a magnificent diamond, owned by 
the Count Alexis OrlofP. A number 
of dishes and garnitures (principal- 
ly Russian) are styled a VOrloff. 

Orly (a 1'), Horly. Name given to 
various dishes. Usually slices of 
fish or meat dipped in batter and 
fried. 

Ornement6, e, pa. p. Ornamented. 

Orn^, e, pa. p. Decorate J. 

Orange. /. A kind of golden mush- 
room. 

Orphee (a 1'). Musical. 

Orsan. A dry French red wine from 
the Department of Drome. 

Ortie, f. Nettle. 

Ortolan, m. Ortolan, reed bird. 

Orvale, f.f Sage. 

Os, m. Bone. 

Os a moelle. Marrow bone. 



Oseille, /. Sorrel. 
Osmazome, m. Osmazome. 
Osselet, m. Small bone. 
Ostendaise, adj. Ostend (style). 
Osterberger. A still white wine pro- 
duced in Alsace-Lorraine. 
Oublie, f. A thin pastry (wafer). 
Ouest, m. West. 
Ouralien, ne, adj. Ural (style). 
Ours, m. Bear. 
Outarde, /. Bustard. 
Ouvre-bolte, m. Can opener. 
Ovale, adj. Oval, egg shaped. 
Ove, e, adj. Egg shaped. 
Oxymel, m. Sour honey. Honey and 



Pacha, m. Pacha. 

Piickchen (German) . Small package. 

Pagode, /. Pagoda. 

Paillasse, /. A grill over hot cinders. 

Paille (vin de). Straw wine (which 

see ) . 
Pailles, /. Straws. As, Failles au 

fromage, cheese straws. 
Paillg, e, adj. Straw-colored. 
Paillet (vin), m. A light red wine. 
Paillettes, /. Straws. (The word 

Pailles is more commonly used.) 
Pain, m. Bread. 

" bis. Brown bread. 

" bis-blanc. Household bread. 

" blanc. White bread. 

" choine. White bread. 

" d'epice. A kind of gingerbread. 

" de froment. Wheaten bread. 

" de la premiere fournge. Bread 
of the first baking. 

" de menage. Home made bread. 

" mollet. Light bread. 

" mousseau. The finest bread. 

" noir. Black bread. 



MARTYN'S MENU DICTIONARY 



69 



Pain rassis. Stale bread. 
*' rOti. Toast. 
" de seigle. Rye ibread. 
" tendre. New bread. 

Pain de veau. Veal loaf. 

Pajerete. A gold colored sweet Span- 
ish wine. 

Palais, m. Palate (of mouth), as 
Palais de hoeuf, ox-palate. Taste. 
Palace. 

Palatin, e, adj. Pertaining to the 
palate. 

Palermitain, e, adj. Palermo (style). 

Paleron, m. Shoulder bone (of cer- 
tain animals). 

Palma. Term applied to sherry, mean- 
ing "fine and dry." 

Palomet, w. A species of mushroomt. 

Palus. A red Bordeaux wine. 

Pamplemousse, /. Grape fruit. Shad- 
dock. 

Panache, m. Plume. 

Panache, e, adj. Streaked. Mixed 
with two or more kinds of vege- 
tables, fruits and creams. Of varie- 
gated colors. 

Panade, /. Bread soaked in milk and 
water and used in the preparation 
of forcemeat and stuffing. Bread 
soup. 

Panais, m. Parsnip. 

Pancalier, m. A kind of spring cab- 
bage. Savoy cabbage. 

Pandore, /. Pandora. Also, a kind 
of bivalve molluscs. 

Pane, e, pa. p. Breaded. Dipped or 
rolled in bread crumbs. 

Panee, f. Tea toast. Toast wafer. 

Panier, m. Basket. 

Panne, f. Leaf lard. 

Pannequet, f. Pancake. 

Pause caillette, /. Scotch haggis. 

Pantagruelique, adj. Gormand style. 

Panure, /. Grated crumbs, raspings. 

Panurette, f. A preparation of grated 
rusks. 

Paon, m. Peacock. 
Paonne, /. Peahen. 

Paone, e, adj. Peacock like. 

Paonneau, m. Peachick. 



Papaye, /. Papay (a South American 
fruit). 

Papier, m. Paper. 

Papier dentile. Lace paper. 

Papillon, in. Butterfly. 

Papillotes, /. Paper casings for sweet- 
meats, chop frills, etc. Mottoes. 

Paprika. Hungarian red pepper. 

Paque, /. Passover. 

Paque or Paques, m. Easter. 

Dimanche de Paques. Easter Sun- 
day. 
Paques fleuries. Palm Sunday. 

Paradis, m. Paradise. 

Parfait, e, adj. Perfect. 

Parfait, m. A kind of light ice cream. 
As Parfait au cafe, Parfait praline, 
etc. 

Parfait, e, adj. Perfect, 

Parfait-amour. A French liqueur 
from grated cedrat skins, 

Parfume, e, adj. Scented. Flavored. 

Pariade, /. Pair (of partridges). 

Pariser (Oerman). Parisian. 

Parisien, ne, adj. Paris (style). 
Parisian. 

Parmentier. Name of a French noble- 
man (Baron Augustin Parmentier) 
who introduced the potato into 
France in 1785. He also invented 
twenty different styles of cooking 
potatoes. 

Parmesan, m. Parmesan cheese (Ital- 
ian). 

Parmesan, e, adj. ; de Parme. Par- 
mesan (style). 

Parnasse, m. Parnassus, 

Part, /, Portion. 

Parures, /. pi. Parings, trimmings. 

Passe, e, pa. p. Strained. 

Passe-vin, m. Wine strainer. 

Passoire, /. Collander, Strainer. 

Passum. A sweet topaz colored Turk- 
ish wine. 

Past&que, /. Watermelon. 

Pasteten (Oerman). Patties. Meat 
and game pies. 
Pastetchen. Small patties. 

Pastille, f. Pastil, lozenge. 

Pastillage. f. Gum paste (for orna/ 
mental confectionery, etc.). 



70 



MARTYN'S MENU DICTIONARY 



Pastinake (German). Parsnips. 
Pastourelle, f. A kind of pear. 
Patagon, ne, adj. Patagonian (style). 
Patate, f. Potato, 
pate, /. Batter. Dough. Paste. 

(pate (Vancliois, f, anchovy paste; 

pate d' Italic, f., Italian paste, etc.). 

Pate brisee. Short paste. 

Pate feuilletee (or, feuilletage). 
Puff paste. 

Pate molle. Sponge (to make 
bread ) . 
Pfitg, m.. Pie (of meat). Pastry. 
Patty. 

" 'bouillant. A minced fowl patty. 

" de foie gras. A well known deli- 
cacy prepared from the livers 
of fat geese. 

" de noel. Mince pie. 

*' de Perigord. A pie made with 
fat goose livers and truffles, 
patisserie, f. Pastry. A pastry- 
cook's business. 
Patissier, m. Pastrycook. 
Patissiere, adj. Pastry. As, crSme 

patissiere a la vanille, pastry cream 

with vanilla. 
Patisson, m. A kind of squash. Also 

used, but incorrectly, for Girasole 

or Jerusalem artichoke. 
Patna Riz. Patna rice (the best 

Indian quality). 
Patras. A rich red Greek wine. Also 

a white Greek wine (resembling 

Rhine wine). 
Pattes d'ours, /. Bears' paws. 
Patron, ne, m. and /. Patron. 
Pauillac. A town and shipping point 

near Bordeaux. A district famous 

for its wines. A red Bordeaux 

wine. 
Paupiettes (Poupiettes), f. (Meat) 

rolls. Slices of meat rolled with 

forcemeat. 
Pavot, m. Poppy. The leaves of this 

plant are sometimes used instead of 

spinach. 

Pavot coq, Pavot coquelicot. Cbrn 
poppy, common red poppy. 
Pays, m. Ck)untry (in the sense of 

nation). 



Paysan, ne, adj. Peasant, country 
(style). 

Peau, f. Skin. Peel. Scum, froth. 

PeC; adj. New salted (of herrings). 

Pecari, m. Peccary. 

P§che, /. Peach. 

Avant-peche. Early Anne peach. 
Noyau de pgche. Peach stone. 
P6che de serre, /. Hot house peach. 

Pecheur, euse. Fisherman, fisher- 
woman. 

Pegase, m. Pegasus. 

Pele-mele, adj. Confusedly. 

Pelerin, m. Pilgrim. 

Pelican, m. Pelican. 

Pens6e, /. Pansy. 

Pension, f. Board and lodging. 
Boarding house. 
Pension bourgeoise. Family board- 
ing house. 

Pennsylvannien, ne, adj. Pennsylvania 
(style). 

PentecSte, /. Pentecost (Whitsun- 
tide ) . Also a Jewish festival. 

Pentelique, adj. Attic (style). 

P6pin, m. Grape stone. 

Perche, /. Perch. 

Perchtelsdorfer. A white Austrian 
wine. 

Perdigon, m. A kind of plum. 

Perdreau, m. Young partridge. 

Perdrix, /. Partridge. 

" grise. Common or gray part- 
ridge. 
" rouge. Red legged partridge. 
" de neige. Ptarmigan. White 
grouse. 

P&re, m. Father. 

Perigord. The former name of the de- 
partment of France now known as 
the Dordogne. Noted for its 
truffles, 
a la Perigord. With truffles. 

P^rigueux. A French tovm noted for 
its truffles and fine fowls, 
a la P6rigueux. Perigueux style. 
With truffles. 

Perle, f. pearl. 

Perl6, e, adj. Pearled, in pearl shape. 

Perlgraupen (German). Pearl barley. 

Perlhuhn (German). Guinea fowl. 



MARTYN'S MENU DICTIONARY 



71 



Persan, e, adj. Persian (style). 

Perseej to. Perseus. 

Persicot, to. A French peach liqueur. 

Persil, TO. Parsley. 

Persillade, /. Parsley seasoning. 

Parsley sauce. 
Persille, e, adj. Sprinkled with 

parsley. 
Peruvien, ne, adj. Peru (style). 

Peruvian. 
Pessac. A district fam'ous for its 

wines (Bordeaux) — ^as Chateau 

Haut Brion, etc. 
Pet-de-nonne, m. Ancient name for 

Queen Fritters. 
Petersilie (German). Parsley. 
Petit, e, adj. Small. 
Petit lait, to. Whey (the thin part 

of milk). 
Petit pain, TO. Roll (bread). 
Petit sale. Bacon. Lean salt pork. 

Petit sale a Tanglaise. English 
bacon. 
Petits-fours, to. pi. Small cakes. 
Petits pains ^ la pur6e. Very small 

rolls scooped out and stuffed with 

various kinds of savory purees. 
Petits pois verts. Green peas. 
Potencies. Scallops. 
P^tri, e, pa. p. Kneaded. 
Petrin, to. Kneading trough. 
Petsai. Chinese cabbage. 
Pfanne (German). Pan. 
Pfannkuchen (German). Pancakes. 
Pfau (German). Peacock. 
Pfeffer (German). Pepper. Also 

ragout (put after word as Hasen- 

pfeffer, ragout of hare). 
Pfeffer-Gtirken (German). Gherkins. 
Pfefferkraut (German). Peppergrass. 
Pfeilwurz (German). Arrowroot. 
Pfirsich (German). Peach. 
Pfirsich-Bowle ( German ) . Peach- 
bowl (cup). 
Ph6nix, TO. Phoenix. 
Phosphate, e, adj. With phosphate. 
Piantadella. A red Austrian wine. 
Pic, TO. Woodpecker. 
Picalilli, m. Picallili, mixed pickles. 
Picardin. A still red (dry) wine from 

the south of France. 



Piccolit. A sweet Italian wine (red 

and white). 
Pichet, TO. Drinking cup. 
Picholine, /. A small olive. 
Pickelsteiner Fleisch (German). A 
stew prepared with various kinds 
of meat and vegetables. 
Picolit. A thick sweet Austrian 

"straw wine." 
Pie, /. Magpie. 
Piece, /. Piece. Portion. 

Piece de resistance. The principal 
joint of a dinner. The main ex- 
hibit. 
Pi&ees montees. Mounted pieces. 
Set pieces. Centre pieces. 
Pied, TO.. Foot. 
Piedestal, to. Pedestal. 
Piemontais, e, adj. Piedmont (style), 
Pierre, /. Stone. (to.) Peter. 
Piesporter. A white Moselle wine. 
Pigeon, TO. Pigeon. 

" biset. Wood pigeon. 
" de rocher. Rock pigeon. 
" grosse gourge. Pouter pigeon, 
" engraisse. Cornfed pigeon. 
" massart. Wood pigeon. 
" pattu. Bantam pigeon. 
" ramier. Wild pigeon. 
" vierge. Squab. 
Pigeonneau, to. Squab. 
Pilau (pilaf), to. Pillau, a Turkish 
dish of rice and onions. Also an 
East Indian dish of meat and rice. 
Pil§, e, pa. p. Pounded. Bruised. 
Pilet, m. Pintail duck. 
Pilon, TO. Pestle. Drumstick (of 

poultry ) . 
Pilsen (German) . Name of town in 
Bohemia where PilSner beer was 
originated. 
Piment (German) . Allspice. 
Piments, to. Peppers. 

Piment de la Jamaique. Jamaica 
pepper, allspice. 
Pimentade, /. Pimento sauce. 
Pimprennelle, f. Salad-Burnet 

(herb). 
Pincer. To pinch. (Pincer la pate, 

to ornament or decorate pastry.) 
Pineau, to. A black grape. 



MARTYW8 MENU DICTIONARY 



Pineau (blanc, gris, noir). A native 

American wine (the two first white 

and the third red). 
Pinee, /. Salt cod. 
Pingouin (Pinguin), m. Penguin 

(bird of Arctic regions). 
Pinole. A kind of wheat-corn roasted. 
Pinson de neige, m. Snow bird. 
Pintade, f. Guinea fowl. Pintado. 

Pearl hen. 
Pintadeau, m. Guinea chick. 
Plot, w. Wine (in jest). 
Piquant, e, adj. Piquant, spicy. 
Piqu^, e, pa. p. Darded. 
Pique-assiette. m. A "deadhead" 

diner, a "sponger." 
Piquette, f. Wine made from the 

pressed grapes by adding water and 

sugar. Also wine made from dried 

raisins. 
Pisan, e, adj. Pisa (style). 
Piscovore, adj. Piscovorous, feeding 

on fish. 
Pissenlit, m. Dandelion. 
Pistache, /. Pistachio (nut). 
Pithiviers. City of France famous for 

its pastry (especially lark and 

almond pies). 
Pitoy. A red Burgundy wine. 
Plaisir, w. Pleasure. 
Planche, e, pa. p. Planked. 
Plante, /. Plant. 
Plaque k r6tir, f. Roasting pan. 
Plat, e, adj. Flat, level. 
Plat, m. Dish. As, plat d tarte, pie 

dish. 

Plat en argent. Silver platter. 

Plats chauds. Hot dishes. 

Plats froids. Cold dishes. 
Plat, e, adj. Flat, level. 
Plateau, m. Tray (butler's). 
Plebeien, ne, adj. Plebeian, common. 
Pleine-terre (en). Out doors. 
Plie, Plie franche, /. Plaice. 
Plie, e, adj. Folded. 
Ploeschowitz. A white Moravian wine. 
Plombiere. Ice cream with whipped 

cream (made with various flavors). 
Pluche, f. A garniture of chevril 

leaves for soups. Plush. A cele- 



brated French writer of the 17th 

century. 
Plum brandy. A liqueur from prune^B. 
Plume, f. Feather. Pen. 
Plume, e, pa. p. Plucked. 
Pluvier. m. Plover. 

Pluvier dor6e. Golden plover. 

Pluvier &. pattes jaunes. Yellow leg 
plover. 
Poche, /. Pastry bag. Pockejt. 
Poch4, e, adj. Poached. 
Pogle, f. Pan. As, poele a omelette, 

omelette pan. 
Poeler. A mode of braising meat. 
Poelon, m. Small skillet. 
Poelonnee, /. Skilletful. 
Poggiosecco. A red sweet wine from 

Tuscany (Italy). 
Poignee, /. Handful. 
Point, w. Point. 

a point. Cooked to a turn. 
Pointe, f. Point. Tip (of vegetables, 

as pointes d'asperges, etc.). 
Pointu, e, adj. Pointed. 
Poire, f. Pear. 

" d'angoisse. Choke pear. 

" d'hiver. Winter pear. 

" molle. Soft x>ear. 
Poireau, w. Leek. 
Poiree, f. Beet. 
Pols, m. Peas. 

" des champs. Field peas. 

" gris. Gray peas. 

" hatifs. Early peas. 

" nouveaux, petits pois. Green 
peas. 

" ram^s. Pole beans. 
Poisson, m. Fish. 

Poissonigre, f. Fish kettle, fish pan. 
Poissonnaille, f. Panfish (small fry). 
Poitriue, f. Breast. 
Poivrade, f. Pepper sauce. 
Poivre, m. Pepper. 

Poivre de Cayenne, poivre rouge. 
Cayenne pepper, red pepper. 
Poivre, e, pa. p. Peppered, with 

pepper. 
Poivri&re, f. Pepper-box. 
Pokelfleisch {German). Pickled or 

corned meat. 



MARTYN'S MENU DICTIONARY 



73 



Polenta (Italian). An Italian dish 

of cornmeal. 
Pollau. A white Moravian wine. 
Polio eon Arroz. A Spanisli dish of 

chicken and rice. 
Polio con Formaggio. An Italian 

dish of stewed chicken with Par- 
mesan cheese. 
Polonais, e, adj. Polish. 
Polony. A dry sausage of partly 

cooked meat (a corruption of 

bologna sausage ) . 
Polpetti (Italian). See Poulpeton. 
Pomeranzen-Bowle (Geriman). Orange 

cup. 
Pomerol. A red Bordeaux wine. 
Pomino. A dry red wine from Tus- 
cany (Italy). 
Pommard. A still red Burgundy 

wine. 
Pom me, /. Apple. 

'" d'Api. A smell rosy apple 
named after the Roman 
Appius. 
" d'amourr. Love apple. To- 
mato. 
" d'Armenie. Apricot. 
" d'or. Tomiato, 
" musquee. Musk apple. 
" sauvage. Crabapple, 
Pomme de terre. Potato. 
Pomme, m. Cider. 
Pomm6, e, pa. p. Shaped round like 

an apple. 
Pommette, e, adj. Decorated with 

small balls. 
Pompadour, f. Mistress of Louis XV., 

noted for luxurious living. 
Ponche, m. Punch. 
Poncire, m. A large thick rinded 

lemon. Lime. 
Pontac. A dry fruity wine made in 

British South Africa. 
Pont I'eveque. A French cheese of 

delicate flavor. 
Pontail, m. A species of sea duck. 
Pontet Ganet. See Chateau. 
Pore, m. Pork. 

Peau de jwrc. Crackling. 

Pore sale. Salted pork. 



Porcelaine, f. Porcelain. 
Porreau, m. Leek. 
Port de salut. A fine French cheese. 
Porte d'assiette, m. Plate stand, 
plate mat. 

" couteau. Knife rest. 

*' fourchette. Fork rest. 

" fromage. Cheese dish. 

" huilier. Cruet stand. 

" menu. Bill of fare holder. 
Portion, f. Portion. 
Porto. See Oporto. 
Portugais, e, arf/. Portuguese (style). 
Portulak (German). Purslain. 
Posset, m. Posset (milk curdled wit2i 

beer ) . 
Pot, m. Pot. 

Pot a la creme. Cup custard. 
Pot poivr6, m. Pepper pot. 
Potage, m. Soup. 
Potager, m. Soup pot. Cooking 

stove. Kitchen garden. 
Potagiste, m. Saup cook. 
Pot-au-feu, m. A famous French 

home soup. ISIeat broth. 
Potee, /. Potful. 
Potiron, m. Pumpkin. 
Poucettes, f. Pinmoney pickles. 
Pouchong, m. A kind of black tea. 
Pouding, m. Pudding. (Poudin au 

pain, bread pudding, etc.) 
Poudre, /. Powder. (Levure de 

poudre, baking powder.) 
Poudre, e, adj. Powdered. 
Poularde, f. Fat pullet (fattened 

female chicken 7 to 8 months old 

that has not started to lay eggs). 
Poule, f. Old chicken. Hen. 

" au-pot. Fowl boiled in the stock 
pot. 

" de Barbaric, d'Afrique, de Numi- 
die. Guinea fowl, guinea hen, 
pintado. 

" de bois, sauvage. Hazel hen. 

" de bruy^re, de Limoges. Wood 
grouse. 

'' d'eau. Moor hen, water hen. 

" de neige. White grouse. Ptar- 
migan. 

" de prairie, f. Grouse, prairie 
hen. 



74 



MARTYN'S MENU DICTIONARY 



Poulet, m. Pullet. Young (cock) 

chicken. {Poulet a griller, broiler; 

Poulet a rotir, roasting chicken, 

etc. ,) 
Poulet d'Inde. Young turkey. 

" de grain. Spring chicken. 

" Reine. Name given to fine 
specimens of young chickens. 
Poulette, /. A young hen. 

a la poulette. Egg dressing. With 
a sauce made of butter, flour, 
stock and egg yolks. 
Pouliot, m. Pennyroyal. 
Poupart, m. A kind of crab. 
Poupelin, w. A cheese cake. 
Poupetan. A pie made of either fish 

or meat. 
Pourboire, m. Tip. 
Pourceau, m. Pig. 
Pourpier, m. Purslane (purslain). 
Ponrri, e, adj. Decayed. 
Pousse cafe. Pousse caf6 (a "mixed 

drink"). 
Poussin, m. Pullet. Squab or hot 

■house chicken. 
Poutarge, Poutargue, /. Botargo, 

pickled spawn of fish. 
Pouter, m. Pouter (a large breasted) 

pigeon. 
Praline, e, adj. When anything is 

mixed with browned almonds (as, 

clioux pralines, cream cakes with 

burnt almonds). 
Pralines, /. Burnt almonds (browned 

in sugar). 
Prannuan-Malvasia. A sweet topaz 

colored Turkish wine. 
Pr6, w. Meadow. 
Preignac. A white Bordeaux wine. 
Preisselbeer {German). Cranberry. 
Preisselbeeren {German). Cran- 
berries. 
Prepare, e, pa. p. Salted, corned. 
Pi-^-sale, w. Mutton raised on the 

salt marshes of France. 
President, m. President. 
Presse, /. Squeezer, pressing machine. 

As, presse citron, lemon squeezer. 
Presse, e. Pressed. Hurried. 
Pressis, m. Juice squeezed out. 
Presskopf {German). Headcheese. 



Pret, e, adj. Ready. {Le diner est 

pret, dinner is ready.) 
Prillken {German). Cakes. 
Primeur, f. Early season. Early 

fruit, early vegetables. Newness 

(of wine). 
Prince, m.. Prince. 
Princesse, /. Princess. 
Princier, ere, adj. Princely. 
Printanier, 6re, adj. ; k la printani&re. 

Springlike. With young spring 

vegetables. 
Printemps, m. Spring. 
Prinz {German). Prince. 
Prix, m. Price. 

a moitie prix. At half price. 

il prix fixe. At one price. 
Prodigieux, euse, adj. Large. Pro- 
lific. 
Professeur, m. Professor. 
Profiteroles, m. A kind of light cake 

filled with cream. Also served as 

garnish to clear soup (then filled 

with puree of chicken, etc.). 
Prophete, m. Prophet. 
Proprietaire, m. Proprietor. 
Prosecco. An Italian wine (red and 

white). Also a reddish yellow 

.straw wine. 
Provencal, e, adj. Provence (style). 

Generally implies that garlic or 

onion and olive oil have been used 

in preparation. 
Provence, f. Provence. 
Provisions, Provisions de bouche, f. 

Provisions, victuals. 
Prune, /. Plum. 

" de monsieur. Orleans plum. 

" de reine claude. Greengage 
plum. 

" de damas. Damson plum. 

" seche. Prune. 
Pruneau, m. Dried plum. 
Prunelle, /. Sloe. Wild plum. Pru- 

nelle (liqueur from wild plums). 

Jus de prunelle. Harsh wine. 
Prusse, /. Prussia. 
Prussien, ne, adj. Prussian (style). 
Ptisane, f. Ptisan (a decoction of 

barley). 



MARTYN'8 MENU DICTIONARY 



75 



Puchero (Spanish). Spanish na- 
tional dish, (See Olla Podrida.) 

Puits d'amour. French pastry made 
of puff paste. 

Puligny. A still red Burgundy wine. 

Pulpe, /. Pulp. 

Pulverisirt (German). Pulverized. 

Punch, m. Punch. (Punch a^u rhum, 
rum punch, etc.) 

Pur, e, adj. Pure. 

Pur6e, /. Thick soup. Also mashed 
vegetables, as puree de pommes de 
terre, mashed potatoes. 

Purifi?, e, adj. Purified. 

Puter (German). Turkey. 

Puterhenne (German). Hen-turkey. 

Pyramide, /. Pyramid. 

Pyreneen, ne, adj. Pyrenees (style). 



Queux, ni. Name of a cook during 

the middle age. (Maitre queux, 

chief or master cook.) 
Quiche, f.f A kind of custard pie 

without sugar (eaten hot). 
Quignon, m. A double portion of 

bread. 
Quillet, m. A small almond cake. 
Quinquina, m. Quinquina (a wine 

from Peruvian bark). 
Quinte, adj. Fifth. 
Quitte (German). Quince. 
Quoorma. A very mild Indian curry 

preparation, 
Quotidien, ne, adj. Daily, As, Pain 

qiiotidien, daily bread. 



Quab, A Russian river fish. 
Quadrille, e, pa. p. Checkered. (Thin 

strips of paste laid across tarts, so 

as to form a sort of net.) 
Quality. /. Quality. 
Quark (German). A German cheese, 

similar to curd cheese. The French 

"fromage mou," 
Quarte, /, Quart. 
Quartier, m. Quarter. A fourth part. 

(Quartier d'agneau, a quarter of 

lamb. ) ^ 

Quartier de devant. Forequarter. 

Quartier de derri&re. Hindquarter. 
Quasi, m. Edgebone or aitchbone. As 

quasi de veau, a piece of veal cut 

from the end of the loin. 
Quass (quas. quaas). A Russian 

beer made of rye or rye bread (also 

of apples and pears). 
Quenelles, f. pi. A kind of paste 

dumpling (from the Suabian Jcnop- 

fle). Also meat balls. 
Queue, f. Tail (Queue de loeuf, 

Queues d^ecrevisses. Ox-tail, cray- 
fish tails, etc.) 



Rabiole, Rabioule, /. From the Ital- 
ian Ravioli. A sort of paste stuffed 
with a forcemeat prepared with 
various ingredients, as spinach, 
cheese, calf's brain, etc. 

Rable, m. Back, (Used only to 
designate the back of the rabbit or 
hare, as Rahle de lievre.) 

Rable, e; Rablu, e, adj. Thick 
backed. 

Racahout, m. Racachou. An Arabian 
preparation of roasted acorns 
(powdered with sugar and aro- 
matics ) . A mixture of potato 
flour, tapioca and cocoa flour, 
flavored with vanilla (prepared 
with milk as a drink for invalids 
and convalescents) . 

Racines, /. Roots. Vegetables (as 
carrots, turnips, onions, etc.), 
served as a garnish. 

Rack, m. Arrack (cordial). 

Radis, m. Radish. 

Radkersburger. A sweet white Aus- 
trian wine. 

Rafl[inade, f. Best quality of refined 
sugar. 

Raflin6, e, adj. Purified. 



76 



MARTYN'8 MENU DICTIONARY 



Rafraichi, e, pa, p. Refreshed, 

cooled. 
Rafraichissant, e, adj. Refreshing. 
Rafraichissement, m. Refreshment. 
Ragoilt, m. Stew (spiced). 
Ragotitant, e, adj. Spicy, tasty. 
Rahm (German). Cream. 
Raie, /. Skate. Ray fish. 
Raifort, m. Horseradish. 
Raiponce, /. Rampiou. 
Raisin, m. Grape. 

des bois. Bilberry, black 
whortleberry. 
'* de Corinthe. Currant. 
" de Mars. Common currant. 
" sec. Raisin. 
Raisine, m. Grape jelly. 
Rakia. A Hungarian liqueur from 

perfumed grapes. 
Rale, m. Railbird. Sora. 
Rambour, m. A large early sour apple 

( for baking ) . 
Ramequin, m. Ramekin (.a kind of 

cheese tartlet). 
Ramereau, m. Young ring-dove, young 

wood-pigeon. 
Ramier, m. "Wild pigeon. 
Ranee, adj. Rancid. 
Rancio. A Madeira wine from the 

Rancio grape. 
Ranhofer. A noted chef (author of 

The Epicurean ) . 
Rape, f. Grater. 
Rap6, e, pa. p. Scraped. Shaved, 

grated, rasped. 
Rappoltsweiler. A still white wine 

produced in Alsace-Lorraine. 
Rapure, /. Gratings. 
Rat, e, m. and /. Rat. 
Rasade, /. Glassful. 
Ra&sis, e, adj. Stale. As pain rassis, 

yesterday's bread. 
Rata, m. A slang name for stew. 
Ratafia, m. A liqueur flavored with 

different sorts of fruit. 
Ratatin6, e, adj. Withered. 
Ratatouille, f. Slang name for hash 

or stew. 
Ration, f. Ration. 
Raton, m. A kind of cheese cake. 
Ratonnet, m. Small skewers of meat 

(generally of mutton). 



Rauchfleisch (German). Smoked 

meat. 
Rauenthaler. A white Rhine wine. 
Rauschenbruch. A white Moravian 

wine. 
Rave, f. Turnip. 

Petite rave. Radish. 
Ravier, m. Radish plate. Side dish. 
Ravigote, /. A sharp sauce prepared 

with various herbs (served hot and 

cold). 
Ravioles. See Rahioles. 
Raya. A moderate grade of sherry. 
Raye, e, adj. Striped. 
Rayon de mjel, m. Honeycomb. 
Rebhuhn (German). Partridge. 

Grouse. 
Rebord, m. Border. 
Reception, /. Reception. 
R6chaud, m. Chafing dish. 
Rechauffe. e, adj. Warmed-up 

( meat ) , recooked, redressed. 
Rechauffoir, m. Plate warmer. 
Recherche, e, adj. Exquisite. Dainty. 
Recolte, /. Harvest, crop. 
Recoupe, f. Coarse flour, broken 

bread. 
Recuit, e, pa. p. Cooked again. 
Redejeuner. To breakfast again, 
Reduit, e, pa. p. Boiled dovni, re- 
duced. 
Refait, e, pa. p. Warmed up again. 
Refascos. A dark red Austrian wine. 
Refection. Refection, meal, repast. 
Rofectoire, m. Dining-room. 
R6forme (a la). Reform style — 

named .after the famous Reform 

Club of London. 
Refrigerant, e, adj. Cooling, freez- 
ing. 
Refrigerateur, m. Refrigerator. 
Refroidi, e, adj. Cooled, chilled. 
Refroidissant, e, adj. Cooling. 
R^gal, m. Banquet. Feast. 
Regarni, e, adj. Regarnished. 
R6gent, e, adj. Regent (style). 
R^glisse, /. Licorice. 
R^gorg^, e, adj. Overstocked. 
Reh (German). Deer. 
Rehziemer (German). Saddle or 

haunch of venison. 



MARTYN'S MENU DICTIONARY 



Reims. A French department famous 
for its champagnes. 

Reine claude, /. Greengage. 

Reine margot. A thick chicken soup. 

Reinette, /. A kind of apple. 

Reis (German) . Rice. 

Reismehl (German) . Rice flour. 

Releve, m. "Remove" — title of the 
course of large joints of meat (also 
sometimes the larger poultry and 
other birds and occasionally large fish 
after soup). The word is a relic of 
bygone days when it was the cus- 
tom to have the table set with ed- 
ibles before the guests entered the 
dining-room. Immediately after the 
guests were seated and served with 
the soup, the latter was "removed" 
and replaced by the joint — either 
fish, butcher's meat or poultry. As 
that service is though out of date, 
the word is now a misnomer. 

Releve, e, pa. p. Removed. Turned 
up. Seasoned highly. 

Remois, e, adj. Reims (style). 

Remouillage, w. Second stock. 

Remoulade, f. A salad dressing. A 
cold sauce (made with eggs, mus- 
tard, vinegar, oil, shallots, parsley, 
capers, gherkins, etc. ) . 

Rempli. e, pa. p. Filled. 

Remue, e, pa. p. Stirred. 

Renaissance (k la). Renaissance 
(style). The revival of learning 
and art in the 16th century. The 
style of architecture which came 
into vogue at that time. 

Rendu, e. Rendered, produced. 

Renne, m. Reindeer. 

Renverse, e, pa. p. Tiirned out on a 
dish. 

Repas, m. Repast. 

Repass^, e, pa. p. Strained repeated- 
ly. 

Rf'publique, f. Republic. 

Repue, /. (Slancf.) Feeding, meal. 

Requin, m. Shark. 

Restaurant, m. A restaurant. A 
high class eating house. Originally 
the name of a broth invented in 
1557 by a French doctor named 
Palissy. In 1765 a tavern was 



opened in Paris, under the title of 
"Restaurant" for the purpose of 
supplying this broth. 

Restaurateur, m. Restaurateur. Res- 
taurant keeper. 

Reste, m. Remains of a feast. 

Retrousse, e, adj. Trussed (poultry^ 
etc.). Turned up. 

Rettig ( German ) . Radish. 

Reveillon, m. A gastronomic fes- 
tivity which takes place in France 
on Christmas eve. 

Revenir (faire). To fry or to brown. 

Revention. A still red wine from; the 
department of Isere (France). 

Rhabarber (German). Rhubarb. 

Rheine, f. Rheine (a coloring mat- 
ter obtained from the root of the 
common rhubarb). 

Rheingold. A sparkling German wine. 

Rhin (Vin du), m. Rhine wine. 

Rhombique, adj. Lozenge shape. 

Rhone (Vin du). Rhone wine. 

Rhubarbe, /. Rhubarb, 

Rhum, m. Rum, 

Riblette, See GriUette. 

Richard, m. Millionaire. 

Riche, adj. Rich. 

Richesse, f. Riches, wealth, richness. 

Richelieu, A French cardinal and 
statesman of the reigns of Louis 
XIII and XIV, (15S5-3642), Many 
dishes are named after him, 

Riesling, A white Austrian wine. 

Rillettes, /. A French savory meat 
preparation used for hors d'oeuvre 
and savouries, 

Rilly, A French department famous 
for its champagnes. 

Rimini, A red Italian wine. 

Rince, e, pa. p. Rinsed. 

Rindfleisch (German). Beef. 

Rindfleischtee (German). Beef tea. 

Rindischnitten (German). Beef- 

steak, 

Ripa, A red drv wine from Tuscany 
(Italy). 

Ripaille, f. High living. Feast. 

Ripop§e, /. A mixed wine sauce. 

Rippchen (German). Chops. Cut- 
lets. 



78 



MARTYN'S MENU DICTIONARY 



Kisl pisi( Italian). A soup of rice 

and green peas. 
Risot, m. Risotto, an Italian dish of 

rice and cheese. 
Rissole, e, adj. Browned. 
Rissoles, /. Rich mixed fish or meat 

rolled in thin pastry and fried. 
Rissolettes. Same as Rissoles, but 

smaller. 
Rittersberger. A sweet white Aus- 
trian wine. 
Rivesaltes. A still red (sweet and 

dry) wine from the south of France. 

Also one of the best French liqueur 

wines. 
Riviere, /. River. 
Riz m. Rice. 

Farine (f) de riz. Rice flour. 
Robe, f. Skin. Pod. Gown. 

En robes de chambre, /. In dress- 
ing gown. Of creams served in 
paper cases ; of potatoes served 
in their "jackets,^' etc. 
Robert, f. A brown, spicy mustard 

sauce. (Named after a distinguished 

French chef and restaurateur of the 

last century.) 
Robine, /. A kind of pear. Also 

known as "Royale" and "Muscat 

d'aoiit." 
Rocambole, /. A kind of garlic. 
Rocher, m. Rock. 
Rocher de Cancale. Place on the west 

coast of France renowned for its 

oysters. 
Rogen ( Germ an ) . Roes. 
Roggen (German). Rye. 

Roggenbrod (German). Rye bread. 
Rognon. m. Kidney. 
Rognures, /. Remnants. Parings. As, 

Rognures de fevilletage, puff paste 

trimmings. 
Roh (German). Raw. 
Roi, m. King. 

Rohrennudeln (German). Macaroni. 
Rollchen von Schweinefleisch (Ger- 
man). Pork rolls. 
Roll mops (German). A rolled up 

pickled herring. 
Romaine, /. Cos lettuce. 
Ris, w. Sweetbread. As, Ris de 

veau, veal sweetbread. 



Romaine, adj. Roman (Ponche ro- 
maine, Roman punch, etc.). 

Romance (Sparkling). A wine pro- 
duced in the Burgundy district. 

Romanee Conti. A still Burgundy 
wine (red and white). 

Romankeintjes. A Dutch pastrj' of 
eggs, sugar and almonds. 

Romanoff. The family name of the 
Russian Imperial family. 

Romarin, m. Rosemary (an herb). 

Rompre. To break. To work paste 
or dough three or four times. 

Rondelle, /. Ring (for ranges). Also 
a vessel for carrying beer.f 

Ronger. To eat, to nibble. 

Roquefort, m. Roquefort cheese. 

Roquemaure. A French rose colored 
wine (dry). 

Roquette, /. Rocket, a kind of salad 
herb. 

Rosace, e, adj. Ornamented with 
roses. 

Rosbif, m. Roast beef. 

Rose, /. Rose. 

Rose, e, adj. Rose-hued. 

Rosen (German) . Roses. 

Rosenkohl (German). Brussels 

sprouts. 

Rosinen (German). Raisins. 

Rosolio (Italian). A liqueur 

flavored with roses, orange flowers 
and various spices. 

Rossignol, m. Nightingale. 

Rossini. A famous musician and 
gourmet. (Filet de hoeuf a la 
Rossini, beef tenderloin with goose 
liver and truffle sauce). 

Rossolnik. A Russian national soup. 

Rossolis, m. A spirituous liquor. 

Rostbrod (German). Crouton. Toast. 

R6t, m. Roast meat. 

Rot or roti, m. The "roast" or 
"game" course. Preferably of game, 
but often including whole roast poul- 
try, etc., and occasionally roast but- 
cher's meat. Sometimes, also, fish 
for Lenten dinners. 

Rota. A red Spanish wine. 

Roth (German). Red. 

Rothenberger. A white Rhine wine. 

Rothwein (German). Claret. 



MARTYN'S MENU DICTIONARY 



79 



Roti, e, pa. p. Roasted. 
RCtie, f. Toast. 
Rotisseur, w. Roast cook. 
Rotissoire, f. Roasting pan. 
Rotweinsauce ( German ) . Glaret 

sauce. 
Roucoule. A (still) red Hermitage 

wine. 
Rouelle, /. Round (of beef, etc.). 

Fillet. Round slice. 
Rouennais, e, adj. Rouen (style). 
Rouge, adj. Red. 

Au rouge. Red sauce. 
Rouge de riviere, m. A kind of wild 

duck. 
Rouge gorge, m. Robin. 
Rouget, m. Red mullet (a highly 

esteemed fish, called the "woodcock 

of the sea."). 
Roulade, /'. Meat roll. Rolled meat. 
Roule, e, pa. p. Rolled. 
Rouleau, m. Roller. 
Roumiain, e, adj. Roumanian (style). 
Roussatre, adj. Auburn-hued. 
Rousselet, m. Russet pear. 
Roussi, e, pa. p. Browned (only used 

for flour turned into roux) . 
Roussili, e, adj. Browned (meat). 
Roussillon. A still red (di-y and 

sweet) wine from the South of 

France. 
Roux, m. A preparation of butter 

and flour, used for thickening soups 

and sauces. 
Rovereto. A red Austrian wine 

(Italian Tyrol district). 
Royal, m. An egg custard used for 

garnishing clear soups. Also an 

icing {glace royale) made with 

whites of egg and icing sugar and 

used for coating and decorative l^ur- 

poses. 
Royal, e, adj. Royal (style). 
Royale. A kind of pear. 
Royans. A delicately-flavored small 

fish, similar to sardines. 
Ruban, m. Ribbon. As, en rudans, 

in ribbons. 
Rubane, e, adj. Decorated with rib- 
bon. Ribbon-like. 
Riibchen {German). Turnips, car- 
rots, etc. 



Ruche, /. Bee-hive. 

Riicken {German) . Saddle. 

Ruedesheimer. A white Rhine wine 
(sparkling) . 

Riihrer {German). Scrambled eggs. 

Runique, adj. Runic. 

Rumford, Benj. An American states- 
man and inventor of economical 
soups. 

Rusivica. A deep red pweet Dalma- 
tian (Austria) wine. 

Russe, adj. Russian. 

Russische, noun ; Russischer, adj. 
{German). Russian. 

Russischer Krustenpudding ( Ger- 
m an ) . Charlotte russe. 

Ruster Ausbruch. A sweet white 
Hungarian wine. 

Rustique, adj. Rustic. 

Rutabaga, m. Rutabaga, Swedish 
turnip. 

Ruy. A still red wine from the de- 
partment of Isfere (France). 



Sabayes. A Spanish white wine. 

Sabayon (Sabaillon), m. A kind of 
egg punch. Also served as sauce 
with hot puddings. Also a sweet 
dish by itself (prepared with wine 
— either sherry, Malaga or white 
— sugar and eggs). 

Sable, m'. A kind of pastry. 

Sabot au sang, m. A stew prepared 
in olden times. 

Sack, A wine used during the mid- 
dle ages. Originally produced in 
the Canary Islands. 

Safran {German) . Safron. 

Safran, m. Saffron, 

Saft {German). Juice (of fruit, 
etc. ) . 

Sago {German). Sago. 

Sagou, m. Sago. 

Sahne ( German ) . Cream. 



80 



MARTYN'S MENU DICTIONARY 



Saignaut, e, adj. Underdone. Rare. 
Saindoux, m. Lard. 
St. Andre. A red Bordeanx wine. 
St. Augustin. A fall pear. 
St. Bris. A white Bordeaux wine. 
St. Cancian. A white Illyrian (Aus- 
tria ) wine. 
St. Chef. A still red wine from the 

Department of Isere (France). 
St. Christophe. A red still Bordeaux 

wine. 
St. Ohrj'stol. A still red (sweet) 

wine from the south of France. 
St. Cloud. A city and castle between 

Paris and Versailles (France). A 

number of dishes are so named 
( Ris de veau, St. Cloud, etc ) . 
St. Drezery. A red (sweet) wine 

from the south of France. 
St. Elie. A fine pale Green wine. 
St. Emilion. A red still Bordeaux 

wine. 
St. Estephe. A red still Bordeaux 

wine. A district from which come 

many well known wines — Chateau 

Montrose, Galon Segur, Rochet, etc. 
St. Etienne. A red still Bordeaux 

wine. 
St. Genies. A French rose colored 

wine (sweet). 
St. Georges. A red sweet wine from 

the south of France. 
St. Germain, m. A bartlett pear 

Potage St. Germain, a pea soup. 
St. Gervais. A red Bordeaux wine. 

Also a famous French cream cheese. 
St. Gilles. A still red dry wine from 

the south of France. 
St. Hubert. The patron saint of 

hunters. Many game dishes are 

named after him. 
St. Hippolyte. A red still Bordeaux 

wine. 
St. Julien. A red still Bordeaux 

wine. A district from which come 

many well known wines — Chateau 

Leoville, Gruaud Larose, Lagrange, 

etc. 
St. Laurent. A red still Bordeaux 

wine. Another district famous for 

its wines — Chateau Camensac, etc. 
St. Laurent des Arabes. A dry 



French red Avine from the Depart- 
ment of Drome. 

St. Loub&s. A red Bordeaux wine. 

St. Macaire. A Sw^iss wine. Also a 
Bordeaux wine. 

St. Magdalene. A red Austrian wine 
( German Tyrol district ) . 

St. Malouin, e, adj. St Malo (style). 

St. Martin de Mazerat. A red still 
Bordeaux wine. 

St. Per,ay. A white win© (sparkling 
and still) produced in the south of 
France. 

St. Prex. A red dry highly spirituous 
Swiss wine. 

St. Saom. A still red wine from the 
Department of Is&re (France). 

St. Saphorin. A white dry Swiss 
wine. 

St. Verand. A still red wine from 
the Department of Isere (France). 

St. Vivien. A Bordeaux wine. 

Saisir (faire). To seize. To cook 
meat over a brisk fire to make it re- 
tain its juices. 

Saki. A Japanese rice liquor. 

Salade, /. Salad. 

Saladier, m. Salad dish. Bowl. 

Salamandre, /. Oven used for brown- 
ing or gratinating dishes. Also a 
flat iron instrument, which is made 
red hot and held over dishes that 
need browning. 

Salami, m. An Italian sausage. 

Salanga, Salangane, f. Esculent 
swallow (see nids de salangane) . 

Salarem. A red Portuguese wine. 

Salat (German). Salad. 

Salat-Bohnen (German). Beans used 
for salad. 

Salces. A still red (sweet) wine from 
the South of France. 

Sale, e, pa. p. Salt, salted. (Pore 
sale, salt pork). Corned (Boeuf 
saM, corned beef.). 

Salicoque, /. Prawn. 

Salmigondis, m. Salmagundi (a kind 
of old English meat mixture). 

Salmis, m. Salmis, a ragout of 
(feathered) game previously cooked. 
Jugged nare. 



MARTIN'S MENU DICTIONARY 



81 



Salpeter (German). Saltpeter. 
Salpicon, m. A mince of poultry or 
game with ham, tongue and mush- 
rooms, used for croquettes, bou- 

chees, rissoles, etc. 
Salsepareille, f. Sarsaparilla. 
Salsifis, m. Oyster plant. Salsify. 
Salurner. A red and white Austrian 

wine (German Tyrol district). 
Salut, m. Salutation. 
Salvaquin. A red dry highly spirituous 

Swiss wine. 
Saltz, m. (German). Salted. 
Salzgurken (German). Cucumbers 

pickled in brine (served with boiled 

or roast meats). 
Samen (German). Seeds. 
Samian. A famous wine from the 

Island of Rhodes. 
Samos, m. A Greek dessert wine. 
Sandre. Pike perch. Wlall-eyed 

pike. 
Sandwichs, /. Sandwiches. 
Sang, m. Blood. 

Sangaree, m. An East Indian punch. 
Sangler. To pack. To prepare the 

ice mixture for freezing. 
Sanglier, m. Wild boar. 
San Michele. A red Austrian wine 

(Italian Tyrol district). 
Sans. Without. 
San Sidero. An amber sherry-like 

wine fromi Sicily. 
Santa Venera. A red soft wine from 

Sicily. 
Sante, /. Health. 
Santenay. A still red Burgundy 

wine. 
Santenot-Volnay. A red Burgundy 

wine. 
Santos, m. A Brazilian coffee. 
Sapa, m. Grape jelly. 
Sapaceau, m. An egg punch. 
Sapide, adj. Savory. Sapid. 
Sapote, /. Sapota, Sapodilla (a West 

Indian fruit). 
Sarazin, See Sarrasin. 
Sarbotifere (Sorbetifere) , /. A pewter 

freezing pot or freezing pan. 
Sarcelle, /. Teal duck. 



Sarcelle ailes bleues. Blue-wing teal 

duck. 
Sarcelle ailes vertes. Green teal 
duck. 

Sardellen (German). Anchovy. 

Sarder (German). Sardine. 

Sardine, /. Sardine. 

Sargus, m. Porgy. 

Sarrasin, m. Buckwheat. (Gaieties 
de sarrasin, buckw^heat cakes). 

Sarriette, /. A savory herb. 

Sassafras, m. Sassafras. 

Sassela. A red dry Italian wine. 

Sassenage, m. A kind of cheese (simi- 
lar to Roquefort). 

Sasse, e, pa. p. Sifted. 

Satine, e, adj. Satin-like. 

Satyre, m. Satyr. 

Sauce, /. Sauce. The two founda- 
tion sauces are the brown and white 
sauces, Espagnole and Veloute. The 
auxiliary sauces are Bechamel and 
Tomato. 

Sauce (German). Sauce (meat). 

Sauce, e, pa. p. Sauced; covered with 
sauce. 

Saucier, m. Sauce cook. 

Sauciere, /. Sauce-boat. 

Saucisse, /. Sausage. As, Saucisses 
de Frankfort, Ftankfort sausages. 

Sauerampfer (German). Sorrel. 

Saucisson, w. A large sausage (some- 
times smoked and dried). 

Sauerbraten (German). Sour beef. 

Sauerkraut (German). Sourkrout. 

Sauer (German). Sour. 

Sauerlich (German). Sourish. 

Sauge, f. Sage. 

Saumon, m. Salmon. 

Saumoneau, m. Salmlet ; a very small 
young salmon. 

Saumur (sparkling). A wine produced 
in the Province of Anjou (closely 
resembles champagne). 

Saumure, e, pa. p. Pickled. 

Saupiquet, m. Spiced vinegar sauce. 

Saupoudre, e, adj. Powdered, dusted. 

Saur. Smoke-dried. 
Saure, e, pa. p. Dried or cured (in 
sinoke) . 



82 



MARTIN'S MENU DICTIONARY 



Saurin, m. A red herring. A freshly- 
cured herring. 

Saut6, e, pa. p. Tossed over the fire 
in a saute i^an with little butter or 
fat. Cooked quickly over a sharp 
fire. 

Sauterne, m. The generic name of 
the white wines (still and spark- 
ling) produced in Sauternes (Gir- 
onde, France) — ^Chateau Yquem, 
La Tour Blanche, etc. 

Sauto. A sweet Greek wine (purple 
and white). 

Sautoire, m. Saute pan, a shallow 
copper cooking pan. 

Sautorin. A red Greek wine. 

Sauvage, adj. Wild. 

Savarin (Brillat). Famous gastro- 
nomic writer, born 1755 ; author of 
the "Physiology of Taste." A cake 
soaked in syrup flavored with 
liquors. 

Saveur, m. Flavor. 

Savigny. A still red' Burgundy wine. 

Savoisien-ne, adj. Savoy (style). 

Savoyard, e, adj. Savoy (style). 

Savoyenkohl {German). Savoy cab- 
bage. 

Saxon-ne, adj. Saxon (style). 

Scarole. f. See escarole. 

Schabziger. A Swiss herb cheese. 

Schaf {German). 'Sheep. 

Schalet (cholet). A Jewish Sabbath 
dish prepared from different sorts 
of meat, rice and peas (or barley 
and peas), set on the fire on Friday 
and allowed to cook slowly till 
Saturday. 

Schalotten {German). Eschalots. 
Shallots. 

Schaltiere {German). Shell fish. 

Scharlachberger. A white Rhine 
wine. 

Scharzberg. A Rhine wine. 

Schattan. A white Moravian wine. 

Schaumbier {German). Cream beer. 

Schaumbiersuppe {German). Brothy 
beer soup. 

Schaumloffel {German). Skimmer. 

Schaumwein {German). Champagne. 

Scheiben (German) . Sliced. 



Schellfisch {German). Haddock. 
Scheukelli. A kind of pastry popular 

in Basle (Switzerland). 
Schiedam. A city in Holland famous 

for its fine liqueurs. 
Schiedam Schnapps. A Holland gin 

liqueur from grains flavored with 

Juniper berries. 
Schiersteiner. A white Rhine wine. 
Schildkrote {German). Turtle. Green 

turtle. 
Schinken {German). Ham. 
Schiraz (Vin de). See Shiraz. 
Schlesische, Schlesischer {German), 

adj. Silesian. 
^chlesisches Himmelreich. A Silesian 

specialty of sauerkraut and pur€e of 

peas. 
Sdhlossberger. A white Rhine wine. 
Schloss Rametzer. A white Austrian 

wine (German Tyrol district). 
Schmalz ( Germar. ) . Lard. 
Schmorbraten ( German ) . Kettle 

roast. Rump of beef braised a la 

mode. 
Schmitsberger. A sweet white Aus- 
trian wine. 
Schnaps, m. Schnaps, a dram of 

strong spirits. 
Schnecken {German). Snails. 
Schneeballe {German). Snowballs. 
Schneehuhn {German). White grouse. 
Schneidebohnen {German). String 

beans. 
Schnell {German). Quick. 
Schnepfe {German). Snipe. 
Schnittchen {German). Small slice. 
Schnittlauch {German). Chives. 
Schnitzel {German). Equivalent to a 

thin slice. 
Schokolade ( German) . Chocolate. 
Schoppen {German) . A wine or beer 

measure (about a pint). 
Schrattenthaler. A red Austrian 

wine. 
Schwabischer {German) . Suabian 

(adj.) 
Schwamm {German). Sponge. Mush- 
room. 
Schwanberger. A light red Austrian. 

wine. 



MARTYN'S MENU J)TCTIONAIiY 



83 



Schwartenmagen (German) . Head- 
cheese. 

Schwarzbrod (German) . Brown 

bread. 

Schwarzwurzeln (German). Oyster 
plant. Salsify. 

Schweinefleisch (German). Pork. 

Schweinsrippen (German). Pork 
chops. 

Schweizer (German). Swiss (adj.) 

Scorscon^re (scorzonera), /. A kind 
of oyster plant. Scorzonera. 

Scubac, m. Usquebaugh (a liquor). 

Scuppernong. A native American 
wine (white). 

Sec, s&che, adj. Dry. Of champagne 
(using masculine sec), meaning 
that a little liqueur has been added 
to make it sweeter, 

Seche, e, pa. p. Dried. 

S^cherie, /. Drying room. 

S6cheur, m. A drying apparatus. 

Sect. A German name for cham- 
palgne. (From the Latin, Vino 
secco, dry wine). 

Seefische ( German ) . Salt water fish. 

Seewein. A white Austrian wine 
(German Tyrol district). 

Seigle, m. Rye. (Pain de seigle, 
rye bread.) 

Seiher (German) . Strainer, coland- 
er. 

Sel, m. Salt. 

Selin, m. Mountain parsley. 

Selle, f. Saddle. Baron (of beef). 

Sellerie (German). Celery. 

Selters, selterswa.sser (German). Selt- 
zer water. (Often mispelled selt- 
sericasser) . 

Seltz (eau de). Seltzer water. 

Semaino, f. Week. 

Semmel (German). Rolls (bread). 

Semoule, f. Semolina. 

Semoule italienne. A soup correspond- 
ing to the Mont-Frigoul. 

S^nateur, m. Senator. 

Senelle, /. Haw (fruit of the white 
thorn). 

Senf (German). Mustard. 

mit senf (German). In mustard. 



Septembre, m. September (month 
of). 

Septentrional, e, adj. Northern. 

Serail, m. Seraglio. The palace of 
the Turkish Sultan or of princes. 
Also used but improperly as harem. 

Sercial. A well known Madeira 
wine. 

Serdeau, m. The King's dish pantpy. 

Serpolet, m. Wild thyme. 

Serre, f. Hothouse. 

Servante, /. Servant. 

Service, m. Service. 

Servi, e, pa. p. Served. 

Serviette, f. Table napkin. 

En serviette. Served in a napkin, 
or dished up in a napkin. 

Setier, m. Setier (13 English pints — 
of wine). 

Setural. A white Portuguese wine. 

Sevigne. A clear soup named after 
Marie de Rabutin-Chantal, Mar- 
quise de Sevign6 (1626-96^). 

Shiebbs. A white Austrian wine. 

Shiraz. A sweet Persian wine (red 
and white). 

Siamois, e, adj. Siamese (style). 

Siberien-ne, adj. Siberian. 

Siccatif-ve. adj. Drying. 

Sicilien-ne, adj. Sicilian. 

Sieb (German). Strainer. 

Sieblingener. A white dry Swiss wine. 

Si&cle, m. Century. 

Sieur, m. Sir, Mr. 

Signora (Italian). Originally, a lady 
of rank. Now meaning "Mrs." 

Silesien-ne, adj. Silesian. 

Sillery. A village near Rheims, 
France. Name of a French noble- 
man who was the first to put brand- 
ed champagne on the market. 

Sillssillat. A Swedish dish. (A kind 
of herring salad.) 

Simonthurn. A sweetish red Hun- 
garian wine. 

Singer. To dust with flour from the 
dredging box. To sprinkle flour 
over meat, etc., so as to thicken the 
gravy. 

Siphon, m. Siphon. 

S Irene, f. Siren. 



84 



MARTYN'S MENU DICTIONARY 



Sirop, in. Syrup. 

Sittersdorfer. A deep red Illyrian 
(Austria) wine. 

Skorzonern {German). Scorzonera. 

Slave, adj. Slavonic (style). 

Smyrne, m. Smyrna. 

Socle, m. Base. Pedestal. 

Soeur, /. Sister. 

Soir, rn. Evening. 

Soiree, /. Evening entertainment. 
(Soiree danmnte, an evening enter- 
tainment with dancing.) 

Soja (Soya). The fermented juice of 
the Soya bean. A very sharp In- 
dian flavoring sauce. 

Soldat, m. Soldier. 

Sole, f. Sole (fish). 
.Sole anglaise. English sole. 

Soleil. m. Sun, 

Soleils, m. A kind of small cakes. 

Solferino. An Italian village, the 
scene of two great battles, A clear 
soup with tomatoes and vegetables. 

Solperippchen {German). Spare ribs. 

Somlauer Bratenwein. A white Hun- 
garian wine. 

Sommelier, m. Wine steward. 

Sommite, /. Summit. Apex. 

Somogy. A red and white Hungarian 
wine. 

Sonoma (sparkling). A well known 
American wine. 

Sonner. To ring. 

Sorbet, m. Sherbet. Originally an 
iced Turkish drink. Now generally 
water ice with fruit or liqueur fla- 
vor (as, Sorhet a V orange, orange 
sherbet). 

Sorbet {German). Sherbet {Soviet 
von Ananas, pineapple sherbet ; von 
Pfirsichen, peach sherbet, etc.) 

Sorbetiere, /. See Sarbotiere. 

Sot-l'y-laisse, m. Chicken rump. Oy- 
ster of the chicken. (Lditerally 
translated, "The fool leaves it.") 

Soubisee. Soubise — a cream purge of 
onions served with various kinds of 
meat entrees. Named after the 
Prince de Soubise, an illustrious 
marshal of the reign of Louis XV. 

Sonde, f. Soda. 



Souffle, e, pa. p. Puffed. Light, 
{Omelette soufftee, puff omelet, etc.) 

Souillon de cuisine, m. and f. Scullion, 
kitchen girl. 

Soul, e, adj. Drunk, intoxicated. 

Soultzmatt (eau de). An Alsatian 
mineral water (similar to seltzer 
water). 

Soupe, /. Soup. 

Soupe, m. Supper. 

Soupi&re, f. Soup tureen. 

Source, /. Spring, 

Sous, Under, (As, sous cloche). 

Soux-noix, /. Round bottom of veal, 
etc. 

Souvenir, m. Souvenir. 

Soy. See soja.. 

Spaghetti, m. {Italian). Spaghetti. 

Spanferkel {German) . Sucking pig. 

Spanischer {German). Spanish, adj. 

Spanischer Pfeffer {German). Cay- 
enne pepper, 

Spargel {German) . Asparagus. 

Spatenbrau {German) . A Munich 
beer of fine quality, 

Spatzle, A Suabian dish of flour and 
eggs, 

Specialite, /, Specialty, 

Speck (German) . Bacon, 

Speckschwarte (German). Pork rind. 

Speculaci (German). Tea tarts (for 
Christmas tree). 

Speise (German). Sauce (sweet). 

Spermophile, m. Prairie dog. 

Spicken (German). Larding. 

Spick-speck (German). Larding 
pork. 

Spinat (German). Spinach. 

Spiritueux-se, adj. Spirituous (con- 
taining alcohol). 

Spitzen (German). Tips. 

Splendide, adj. Splendid. 

Spongada (Italian). Water ice with 
whipped egg whites (meringues). 

Spongieux-se, adj. Spongy. 

Spragel (German). Asparagus. 

Sprat, m. Sprat (a small fish). 

Springerle (German). Anise cakes. 

Spumante (Italian), adj. Sparkling 
(of wines). 

Squilette, m. Skeleton. 



MARTYN'S MENU DICTIONARY 



85 



Stachelbereen {German) . Goose- 
berries. 

Stachelbeerenwein {German) . Goose- 
berry wine. 

Stadtberger. A light red Illyriau 
(Austria) wine. 

Stcby. A Russian national soup. 

Stec'kriiben {German). Turnips. 

Steiiiberger. A white Rhine wine. 

Steinbutt {German). Turbot. 

Steinpilze {German). Mushrooms. 

Steinwein. A fine German white 
wine of strong and pronounced fla- 
vor. 

Stembruch. A white Hungariau 
wine. 

Sterlet, m. A fish belonging to the 
sturgeon family. 

Sterne {German). iStars. 

Stilton. An English cheese of superior 
quality. 

Stinte {German). Smelts. 

Stimulant, e, adj. Stimulant, stimu- 
lating. 

Stockfisch {German). Salt codfish. 

Stor (German). Sturgeon. 

Strachino. An Italian cheese. 

Strasbourg (Strassburg) . An Alsa- 
tian city ; renowned for its goose 
liver patties. 

Strausser. A white Austrian wine. 

Straw wine. The pressings of grapes 
which have been dried on straw. 
Very sweet, but only partly fer- 
mented wine. 

Stylet, m. Stiletto. 

Stroh {German) . Straw. 

Submerge, e, pa. p. Submerged, cov- 
ered with water. 

Suburbain, e, adj. Suburban. 

Subureck. A famous Tlirkish dish. 

Sue, m. Juice. 

Succulent, e, adj. Succulent. 

Sucre, m. Sugar. 

" de betterave. Beet sugar. 

" brut. Brown sugar, coarse 

sugar, raw sugar, etc. 
" de canne. Oane sugar. 
" d'6rable. Maple sugar. 
" k glace : glace de sucre. Icing 

* su?ar. 



Sucre de lait. Lactine. 
" d'orge. Barley sugar. 
" en pain. Loaf sugar, lump 

i-'ugar. 
" de pomme. Apple sugar. 
" raffine. Refined sugar. 
'* de raisin. Grape sugar. 

Sucre, e, pa. p. Sweetened. 

Sucrerie, f. Bonbons, sweets. 

Sud, m. South. 

Slid {German). South. 

Sud-est, m. Southeast. 

Sud-ouest, m. Southwest. 

Suedois, e, adj. Swedish. 

Suif, m. Suet (of mutton) ; tallow. 

Suisse, adj. Swiss (style). 

Suissesse. A French drink of ab- 
sinthe and orgeat (generally taken 
before dinner). 

Sultan, m. ; Sultane, /. Sultan ; Sul- 
tana (wife of the Sultan). 

Sultane, /. A West Indian marsh 
bird. 

Sultanes, f. Sultanas (small seedless 
raisins). 

Sultzmelt. A still white wine pro- 
duced in Alsace-Lorraine. 

Sulz, siilze {German). Brawn, jelly 
(meat), head cheese. 

Siilze von Schweinefleisch. Jellied 
pork. 

Sunbury. A red dry Australian 
wine. 

Superbe, adj. Superb. 

Superfin, e, adj. (Superfine. 

Superieur, e, adj. Superior. 

Su'ppe {German). Soup, broth. 

Supreme, adj. Best, most delicate. 

Supreme de volaille, m. Breast of 
chicken. 

Au supreme. Usually- — with a rich 
white cream sauce made from 
chicken broth. (Literally, "with 
the finest, best.") 

Sur, e, adj. Sour (of fruits, etc.), 

Surard, m. Elderberry vinegar. 

Sureau, m. Elder. 

Graines de sureau. Elderberries. 
Vin de sureau. Elder wine. 

Surlonge, f. Sirloin. (The English 
word "sirloin" was probably derived 



86 



MARTYN'S MENU DICTIONARY 



from "surlonge" (though that word 
is now seldom used) — all stories of 
"Sir Loin" to the contrary notwith- 
standing). 

Surmoiit, ni. Unfermented wine. 

Surprise, /. Sui-prise. 

Surtout, m. Epergne (of a dinner 
service). Centrepiece. 

Siiss ( G erm a n ) . Sweet. 

Susse Glassgurken {German). Sweet 
cucumbers. 

Siissauer {German). Sweet-sour, 
adj. 

Suzanne. A famous French chef and 
culinary author. 

Suzerain, e, adj. Sovereign. 

Sylphe, m. Sylph. 

Syngnathe, m. Sangnat (a kind of 
fish). 

Syrien-ne, adj. Syrian. 

Szamorodnger Bratenwein. A white 
Hungarian wine. 

Szamorodni. A white Hungarian 
wine. 

Szegzardi. A red Hungarian wine. 



Table, /. Table. 

Table d'hote. Literally, in Europe, the 
table at which the principal meals 
are served to guests. Also a com- 
mon table for guests. An ordinary. 
In America it serves as a general 
title for a course meal at a fixed 
price. 

Tablier, m. Apron. 

Tabris. A sweet Persian wine (red 
and white). 

Tacaud, m. Frost fish. 

Tache, /. Spot, stain. 

Tachet6, e, pa. p. Spotted. 

Tadorne, f. Wood duck. 

Tafia, m. Tafia, a kind of rum. A 
messenger. A sauce served with 



brandy made in the West Indies 
from the sugar cane. 
Tagliarine (Tagliati). A kind of 
macaroni paste cut in fine flat 
shreds. 

Tailles, pa. p. pi. (Things) cut. Thin 
slices or crusts of bread placed in a 
soup tureen are called "tallies." 

Taillevent. A famous chef of Charles 
VII. of France (1430 to 1461). 
Author of the first cook book printed 
in French. 

Takey Ausbruch. A sweet white 
Hungarian wine made from the 
pressing of ripe grapes together with 
some dry grapes. 

Takey essence. A famous sweet white 
Hungarian wine made from drip- 
pings from grapes that have ripened 
and dried on the vine. 

Talleyrand. Several high-class dishes 
are so styled. The name comes from 
an old French ducal family. 

Talmouse, /. A kind of French pas- 
try, sweet or savory, made in the 
shape of parsons' caps. A cheese- 
cake. 

Tamarin, m. Tamarind. 

Tambour, m. Drum. 

Tamis, m. Sieve. Tammy. Woolen 
canvas cloth used for straining 
soups and sauces. 

Tamis6, e, pa. p. Rubbed through a 
sieve. 

Tanche, /. Tench, a fresh-water fish 
similar to the black bass. 

Tannin {German). Tannin. 

Tansy. A herb with strong aromatic 
flavor. 

Tapioca, m. Tapioca. 

Tapioka {German). Tapioca. 

Tari, m. Tari (a liquor obtained 
from palm trees ) . 

Tarpeien-ne, adj. Tarpeian. 

Terragona. A sweet full Spanish 
wine. 

Tartare, adj. Tartar (style), a la 
tartare, hot. spiced. 

Tartare, m. A tartar. A Turkish 
fried fish or cold meats. A salad 
dressing. 



MARTYN'S MENU DICTIONARY 



ST 



Tarte, /. Tart (sweet pie). (Tarte 
aux fruits, fruit tart, etc.) 

Tartelette, f. Tartelet. 

Tartine, /. A slice of bread. Often 
used instead of Tartine de heurrc. 
Tartine de confiture, a slice of 
bread and jami, etc. 
Tartine de beurre. A slice of bread 
and butter, 

Tartre, m. Tartar, tartaric acid. 

Tas, m. Pile. heap. 

Tassajo. A South American name 
for dried meat or powdered meat. 

Tasse, /. Cup. 

Tassen (German). Cups. 

Tassenspeise (German). Cup cus- 
tard. 

Taube (German) . Pigeon. 

Taure, /. Heifer. 

Taureau, m. Young bull. 

Tavel. A French rose colored wine 
(very dry). 

Taverne, f. Tavern. 

Tcheque, adj. Czech (Bohemian). 

Teher. A sweet Persian wine (red 
and white). 

Teig (German). Paste. 

Teller (German). Plate. 

Teltow (navets de). Teltow turnips 
(German turnips of very strong 
flavor). 

Temps, m. Time. 

Tendon, m. Tendon. Gristle. Piece 
from the breast of lamb or veal, in 
which the gristle is found. 

Terlauer. A white Austrian wine 
(German T^rol district). 

Terma. A white light bodied Portu- 
guese wine. 

Termo Tinto. A red Portuguese 
wine, 

Terrapfene. f. Terrapin. 

Terragona. A section of Spain fam- 
ous for its vineyards. 

Terre, f. Eiarth. 

Terrine, f. China or earthen pot or 

bowl used for potted meats. 

Terrines de Nerac. Earthenware 

pots in which fat goose liver is 

cooked with truffles (served cold). 



e, pa. p. 



En terrine ; terrine, 
Potted, jugged. 

Terrinee, /. A potful. 

Tete, /. Head. (Tete de veau, calf's 
head, etc.). 
en tete-a-tete. Double. Face to 
face. "A party of two only." 

Tete de moine. A cheese made in the 
Jura (literally, "monk's head"). 

Tetenyer. A slightly sweet, deep red 
Hungarian wine. 

Tetine, /. Udder. (Tetine de veaur 
veal udder.) 

Tetragone, /. Tetragonia, New Zea- 
land spinach. 

Tetras. m. Grouse. Prairie chicken. 
Tetras de prairie, m. Grouse, 
prairie hen. 

Teuton-ne, Teutonique, adj. Teutonic 
German (style). 

The, m. Tea. 

Thee ( G erm an) . Tea . 

Theeletterchen (German). Tea tarts- 
(for Christmas tree). 

Theiere, /. Teapot. 

Thiergaertner. A white Moselle wine. 

Therid. An Arab soup. 

Thermidor, m. Thermidor (the 11th 
month of the year in the French re- 
l>ublicau calendar). 

Thessali?n-ne, adj. Thes.salian 

(Greek). 

Thibetan, e, adj. Thibet (style). 

Thon, m. Tunny fish, a sea fish of the 
Scomber (mackerel) family, usu- 
ally preserved in oil. Used prin- 
cipally as a hors d'ceuvre. 

Thon marine. Pickled tunny fish. 

Thym, m. Thyme. 

Thy mia n ( G erm an). TTiyme. 

Tiare, /. Tiara. 

Tiburou, m. Tiburo (a fish of the 
shark species). 

Tiede, adj. Lukewarm. 

Tiercain, m. Tierce, a cask. 

Tiffin. The name given in India to 
the repast taken between 10 and 11 
o'clock in the morning. The "de- 
jeuner a la fourcJiette'' of France. 

Tige. /. Stalk, ear, cob (as, main 
houille en tige. corn boiled on cob'i 



88 



MARTY^'^ MENU DICTIONARY 



Timbale, /. Literally "kettledrum" 
or "drinking cup." Paste crusts, 
filled with various ingredients. Also 
prepared with, forcemeat, noodles, 
etc. 
Moule a timbale. Timbal mould. 

Timbre, m. Icebox. Refrigerator, 

Tine, /. Tub, water cask. 

Tintara. A tawney red alcoholic Aus- 
tralian wine. 

Tinto de Rota. A dry red Spanish 
wine. 

Tire, e, pa. p. Pulled (as, sucre tire, 
pulled sugar) . 

Tire-bouchon, m. Corkscrew, 

Tisane, f. A herb tea. 

Tisane de champagne. Light cham- 
pagne. 

Titanique. adj. Titanic, gigantic. 

Tocane, f. New juice of grapes. 

Toile. /. Linen, cloth. 

Toile de menage. Homsepun linen. 
Toile a tamis. Sieve cloth. 

Tokai (Tokay), m. Tokay wine. 

Tomate. f. Tomato. 

Tomate, e, pa. p. Mixed with toma- 
toes. 

Tomaten {German). Tomatoes. 

Tomber a glace. To reduce the liquid 
until it has the appearance of a 
thick syrup. 

Tonalchile. Guinea pepper. 

Tonca, m. Tonca bean, Tonquin bean. 

Tonne, f., Tonneau, m. A large 
wooden cask. 

Topaz Villa Flor. An aromatic (dry 
and sweet) Portuguese wine. 

Topf {German). Pot. 

Topinambour. m. Girasole. Jerusalem 
artichoke. 

Toreador, m. Toreador. Bullfighter. 

Torres Vedras. A pale sweet Portu- 
guese wine. 

Torse, m. Trunk. (Body deprived 
of head and limbs.) 

Torte {German). Tart. 

Tortillas. Thin Mexican bread 
(cakes) prepared from Yucca or 
Manioc flour. 

Tortue, /. Turtle. 

Tortue fausse. Mock turtle. 



Tortue de mer. Sea turtle, sea tor- 
toise. 

Tortue de terre. Land tortoise, land 
turtle. 

Tortue verte. Green turtle. 
Toscan. e, adj. Tuscany (style). 
Toast, toste, m. Toast. 
Tot-fait, m. Flap jack (a cake). 
Toulouse (a la). A rich white stew 

of white meats, mushrooms, truffles, 

etc., used for filling crusts or for 

garnishing. Named after the Comte 

de Toulouse (reign of Louis XIV.). 
Tournedos. m. Small fillets of beef 

served as entrees. 
Tourne, e, pa. p. Shaped, cut. 

Soured, curdled. (Tourner les 

legumes, to pare and cut vegetables 

to a certain shape. Une sauet 

tournee. a curdled sauce), 
Tourte, f. Pie (sweet). Tart. 
Toui-teau, m. Cake. 
Tourterelle, f. Turtle dove. 
Tourtiere, /. Tart mold. Pie dish. 

Baking dish. 
Tout, e, adj. All, every. 
Toute-bonue, f. A kind of Bartlett 

pear. 
Traiteur. m. 'Caterer. Eating 

house keeper. 
Tranche, f. Slice of meat, melon. 

bread, cake, etc. 

En tranches. In slices, sliced. 

Tranche de lard. Slice of bacon. 
Rasher, 
Tranche-lard, m. Larding knife, 
Transalpin, e, adj. Transalpine. 
Transatlantique, adj. Transatlantic. 
Trappistine, f. Trappistine, a liqueur 

made from absinthe and various 

spices and herbs. 
Trautmannsdorf. An Austrian count 

(1749-1827) after whom several 

sweets are named. 
Travailler, To work. To stir, to 

knead, etc. 
Travesti, e, adj. Burlesqued. Dis- 
guised. 
Treble Palma. The highest grade of 

quality in sherry. 
Tr&fle, m. Clover. 



MARTYR'S MENU DICTIONARY 



89 



'Treille, f. Vine. 

Trempe, e, ^ja. p. Dipped. 

Ttemper. To dip, to soak. 

Tremper la soupe. To pour the 
soup over thin slices or crusts of 
bread placed in the soup tureen. 

Trempette, /. Slice of bread. 

Trianon (a la). Trianon (style). A 
garnishing in three colors. 

Tricolore, adj. Tricolored. 

Tripe, /. Tripe. 

Tripette, /. Small tripe. 

Trognon, m. Core, kernel. 

Trogslaver. A red and w^hite Bo- 
hemian wine. 

Trojer. A white Bohemian wine. 

Trompette, f. Trumpet. 

Tronc. m. Trunk (of a body, tree, 
etc. ) . 

Troncon, m. Slice. 

Tronconne. e, pa. p. Sliced. 

Tronque, e, pa. p. Truncated. Muti- 
lated. 

Trophee, m. Trophy. 

Trousse, e, pa. p. Trussed (of poul- 
try, game, etc.). 

Truflfe, /. Truffle. 

Trufife, e, pa. p. Truffled. Garnished 
with truffles. 

Triifeeln {German). Truffles. 

Truie, /. Sow. 

Truite, /. Trout, 

Truite au bleu. Brook trout thrown 
into boiling water and vinegar to 
make its skin turn blue. 
Truite de lac. Lake trout. 
Truite de ruisseau. Brook trout. 
Truit saumonee. Salmon trout. 

Truitelle, /. Troutlet (small trout). 

Ttumeau, m.'\ Leg of beef. 

Truthahn {German). Turkey. 

Tudesque, adj. Old German style. 

Tueur, m. Killer, butcher. 

Tunke {German). Sauce. 

Turban, w. Turban (Turkisth: head- 
gear). Oriental entrees of chicken 
and forcemeat dressed in the form 
of a turban. 



Turbit, m. Turbit (a variety of the 
domestic pigeon ) . 

Turbot, m. Turbot (a sea fish). 
Tur'botin, m. Small turbot. 

Turc, Turque, adj. Turkish. 

T'lirde, m. Thrush. 

Tiirkheimer. A German white wine 
(from the Neckar). 

Turneps, m. Ttirnip. {Turneps is 
though seldom used except for tur- 
nips grown for feeding cattle.) 

Turquet, m. Maize. 

Tutti-fruitti. An Italian expression 
for "various kinds of fruits." 
Various water ices or ice cream 
mixed with different sorts of can- 
died fruits. 

Tyrolien, ne, adj. Tyrolean. 

Tzar, Czar, m. Czar. 

Tzarine, /. Czarina. 



u 



Ucha. A Russian fish soup. 

Uchard. A still red (sweet) wine 

from the south of France. 
Ude (Louis Eustache). A famous 

chef of Louis XVI. 
Ulmer {German). Ulm. 
Umble, Umbre, m. Umber, grayling 

(a fish of the salmon variety). 
Umbrine. Kingfish. 
Und {German). And. 
Urbain, e. adj. City (style). 
Ure, m. A species of wild ox (now 

nearly extinct). 
Urne, /. Urn, vase. 
Ustensils, m. Utensils. 
Uvaggio. Any Italian wine made 

from mixed grapes. 



90 



MARTYN'S MENU DICTIONARY 



Vache, /. Cow. 

Vache a lait. Milch cow. 
Vachelin, or Vacherin, m. Vacherin, 

a Jura cheese, 
Vachelin, or Vacherin, m. Vacherin, 

with whipped cream. See also 

above. 
Vairon, m. Minnow. 
Vaisselle, /. Dishes, plates, table 

service (Vaisselle de poroelaime, 

china table service, etc.). 
Val de penas. A white sweet (also a 

dry subbitter) Spanish wine. 
Valence, /. Valencia. A section of 

Spain famous for its vineyards and 

its oranges. A red sweet Spanish 

wine. 
Valencien, ne, adj. Valencia (style). 
Valkyrie, /. Valkyrie. 
Valpolicelio. A red dry Italian wine. 
Vanille, /. Vanilla. 

a la vanille. Vanilla flavored. 
Vanneau, m. Plover ; lapwing ; pewit ; 

bustard. 
Vanner. To stir a sauce quickly and 

lightly (so as to make it smooth). 
Varenkis. A Polish side dish. 
Varie, e, adj. Varied. 
Variete, if. Variety. 
Varsovien, ne, adj. Varsovian. Of 

Warsaw. 
Vase, m. Pitcher. 
Vatel. A noted French chef af Louis 

XIV., who took his life because the 

fish for a royal banquet did not 

arrive in time. 
Vaudois, e, adj. Waadtlandish. 
Van vert. A still red (sweet) wine 

from the south of France. 
Veau, m. Veal. As Tete de veati^ 

calf's head. 
V^four. A renowned Paris restaurant. 

Name given to various specialties 

served there. 
Vegetateur, trice, adj. Vegetative. 



Veilchen Essig (German). Violet 

vinegar. 
Velours, m. Velvet. 
Veloute. A rich white sauce (one of 

the two foundation sauces). 
Veloute, e, adj. Velvet-like. 
Veltelin (Vin de). A red Swiss 

wine. 
Venaison, /. Venison. 
Vendengeur, m., euse, /. Grape 

gatherer. 
Venise, /. Venice. 

de Venise. Venetian style. 
Veuitien, ne, adj. Venetian (style). 
Verdeiho. A well known Madeira 

wine. 
Verdatre, adj. (ireeiiish. 
Verduresse, /. Green vegetables. 

Salad herbs. Pot herbs. 
Verdurier, m., ^re, f. Green grocer ; 

salad gardener. 
Verjus, m. Juice of unripe grapes or 

crabapples. Sour grapes, green 

apples. 
Vermeil, le, adj. VermillionL 
Vermicelle, m. Vermicelli, an Italian 

paste. 
Vermouth. A liqueur from worm- 
wood, sweet wine and various 

fruits, spices and herbs. 
Verrat, m. Boar. 
Verre, m. Glass. 
Vers6, e, pn. p. Served, poured. 
Vert, e, adj. Green. 

au vert. With green sauce. 
Vert-pre. With a green herb sauce, 

or a green garnishing. 
Vesicaire, m. A winter cherry. 
Veuve, /. Widow. 
Viande, /. Meat, viands. 

" blanche. White meat (poul- 
try and veal). 
" de careme. Lenten food. 
" creuse. Meagre diet. 
" neuve. Fresh joint (meat 
brought for the first time on 
the table). 
" noir. Dark meat (game). 
" faisand^e, hasard6e. Meat kept 
till it is high. 

Menue viande. Fowl and game. 



MARTYN'8 MENU DICTIONARY 



91 



Vichy. A French watering place 

(Eaa. de vichy, vichy mineral 

water). 
Vicomte, m., sse, /. Viscount, ess. 
Victoire, /. Victory. 
Victorieux, se, adf. Victorious. 
Victuailles, /. Victuals. 
Vide, e, pa. p. Emptied. Drawn 

(poultry). Cored (as an apple). 
Viennois, se, adj. Vienna (style). 

Viennese. 
Vierge, /. Virgin. 
Vieux, vieille, adj. Old {a la vieille, 

or a la vieille mode, old style). 
Vigne, /. Vine. 
Vigue de Monsieur. A red Roumanian 

wine. 
Villageois. e, adj. Village (style). 
Villa Solto. An amber sherry like 

wine from Sicily. 
Villany. A red Hungarian wane. 
Villeroi. Name of a famous French 

family. Several dishes are so 

styled. 
Villeroux. A famous French chef who 

was made king of a tribe in India. 
Vin, m. Wine, (au vin hlanc^ done 

in white wine, etc.) 

Du vin dans sa primeur. New 
wine. 
Vin Douz Rosu. A sweet rose tinted 

wine from Mt. Le'banon, Palestine. 
Vin Dun Anno. Term applied to 

young or first year sherry. 
Vin Rancia. A still red (sweet) 

wine from the south of France. 
Vin Raucio. A red dry Spanish wine. 
Vinage, /. The act of adding alcohol 

to wine. 
Vinaigre, m. Vinegar. (Vinaigre de 

framhoises, Raspberry vinegar ; 

etc.). 
Vinaigrette, /. Vinegar sauce. 
Vinaire, adj. Wine, relating to wine 

(Vaisseaux vinaires, wine casks). 
Vinasse, /. Spoiled or bad wine. 
Vinee, /. Wine crop. 
Vineux, euse, adj. Vinous, pertaining 



to wines (oouleur v-ineuse, wine col- 
ored). Strong bodied wine (as, Ce 
vin est tres vineux, that wine is 
very strong). 

Vini da pasto. A red Italian wine.* 

Vini d'Oro. A bright dry wine from 
Mt. Lebanon, Palestine. 

Vino greco. An Italian white wine 
from Mount Vesuvius. 

Vino Santo. An Italian wine. For 
the making of "Vino Santo" the 
bunches of grapes are hung on 
strings until a few weeks before 
Easter when they are pressed for 
use as an altar wine at that season. 
Also drunk generally as a fine 
liqueur wine. 

Vino Secco. A Spanish white wine. 

Violette, /. Violet. 

Virginie, /. Virginia. 

Visp. A red dry full bodied Swiss 
wine. 

Vitelotte, f. Peachblow potato; red 
kidney potato. 

Viticulteur, m. Vine grower. 

Vivandier, m., &re, /. Sutler. 

Vlattero. A Greek liqueur. 

Voisin. Name of a noted Paris 
restaurateur of former days. 
Many dishes 'bear his name. 

Volaille, /. Poultry (sometimes used, 
but incorrectly, in place of poulet) . 

Vol-au-vent, m. A light round puff 
paste patty. 

Voliere (a la). Poultry or game 
cooked and dished up in their plum- 
age. 

Volnay. A red Burgundy wine (still 
and sparkling). 

Volontaire, m. Volunteer. 

Voluptueux, euse, adj. Voluptuous, 
luxurious. 

Von (German). Of. 

Vorace, adj. Voracious. 

Voslauer. A well known Austrian 
wine (red and white). 

Vrai, e, adj. Real, 

Vugava. A sweet golden Austrian: 
wine. 



<)2 



MARTYN'S MENU DICTIONARY 



w 



Wochholderbeeren (German). Juni- 
per berries. 

Wachtel (German). Quail. 

Waffeln (German). WaflBes. 

Wallershack. A sweet white Austrian 
wine. 

Walniisse-Einzumachen ( German) . 
Preserved walnuts. 

Walportzbeimer. A red Rhine wine. 

Warmer Hoppelpoppel (German). 
Warm cream bowl (cup). 

Wasserhuhn (German). Coot. 

Wasserkresse (German). Water- 
cress. 

Water-souchet, m. (From the Dutch 
icaterzootje) . A light soup pre- 
pared with fish and vegetables. 

Weidlinger. A white Austrian wine. 

Wein (German). Wine. 

Weinachtsbaum (German). Christ- 
mas-Tree. 

Weinbeerengallerte (German). Grape 
juice. 

Weinraute (German). Garden rue. 

Weintrauben (German). Grapes. 

Weiss, singular; Weisse, plural (Ger- 
man ) . White. 

Weisskraut (German). White cab- 
bage. 

Weissling (German). Whiting. 

Weizen (German). Wheat. 

Westfalische, z (German), adj. West- 
phalian. 

Westmoreland. An English states- 
man after whom several dishes are 
named. 

Westphalien. ne, adj. Westphalian. 

Whiskey, m. Whisky. 

Wickel (German). Roll (cake). 

Wickerer. A white Rhine wine. 

Wie (German). Like (similar). 

Wiener (German). Vienna. 

Wiener Schnitzel (German). Vienna 
veal steak. Slice of veal 'breaded 
and fried. 

Wild, adj. (German). Game. 



Wildkohl (German). Curled cab- 
bage. 

Wildresten (German). Game. 

Wildschwern (German) . Wild boar. 

Windbeutel (German). Cream puffs. 

Wiltinger. A still German wine from 
the Saar valley. 

Winkeler. A white Rhine wine. 

Wirfing (German). Savoy cabbage. 

Wiirfel (German). Dice. 

Wurst (German). Sausage. 



X 



Xanthurus. An East Indian fish, re- 
sembling the carp. 

Xavier. Name of a clear soup, intro- 
duced by King Douis XVIII., in 
honor of Count Xavier of Saxony. 

Xeres, m. A sherry. A Spanish 
wine, strong, deep amber color and 
aromatic flavor, so called from 
Xeres, near Cadiz. 

Xerophajie, f. The eating of dry 
meats. 



Yam, m,. Yam. 

Yack, m. Yak (a species of ox). 

Yering. A delicate red dry Australian 
wine. 

Yokola, m. A Kamtchatka dish. 

Ysard, m. Chamois of the Pyrenees. 

Yvette. (Crcme t/vette. violet cor- 
dial.) 

Yvorne. A gold colored, dry, sub- 
acidulous, Swiss wine. 



MABTYN'S MEAW DICTIONARY 



9?^ 



Zahm (German). Tame. 

Zahnacker. A still white wine pro- 
duced in Alsace-Lorraine. 

Zakuska (Russian). A hors d'oeuvre 
(buffet russe). 

Zambaglione (Italian). Same as 
Saiaijon. 

Zamponi (Italian). Stuffed and salt- 
ed pigs' feet. 

Zeltinger. A white Moselle wine, 

Zephires. Small oval-shaped very 
light forcemeat dumplings (a kind 
of quenelles), poached and served 
with a rice sauce, 

Zephyrettes. Same as "Zephires" in 
diminutive form, 

Zeste, m. The outer skin of the 
orange or lemon. 

Zeste, e, pa. p. Perfumed with the 
outer skin of the orange or lemon. 

Ziemer (German). Haunch. (As, 
Hirschziemer, haunch of venison.) 

Zimt, Zimmt (German). Cinnamon. 



Zinfandel. A native American wine 

(red). 
Zingara (a la), m. (or, Zingari, or 

Zingarat). Gypsy (style). 
Ziska, A Parisian sauce. 
Zizanie, /. Wild rice. 
Zlatarizza. A rosecolor Dalmatian 

(Austria) wine. 
Zollen (German). Crusts. 
Zubehor (German) . Ingredients. 
Zucker (German). Sugar. 

In Zucker. Preserved (sweet). 
As, Kirschen in zucker, preserved 
cherries. 
Zuckerbrantwein (German). Rum. 
Zunge ( German ) . Tongue. 
Zungenscheiben (German). Sliced 

tongue. 
Zuppa al Brodo (Italian). 



toasted bread 



meat 
and 



(or 



broth with 
cheese. 

Zwetschen {German). Prunes. 

Zwieback (German). Bread 
cake) toasted. Baked bread slices. 
(Literally, "baked twice,") 

Zwiebel (German). Onion, 

Zymoscope, m. An instrument for 
ascertaining the degree of fermenta- 
tion of liquors. 



SE 



ENGLISH— FRENCH 

Including the German equivalents of a number 

of items 



For explanation of abbreviations, see page 1 1 



96 



MARTYN'S MENU DICTIONARY 



A. Un, m.; une, /. (French). Ein 

( Gernitin ) . 
Abundance. Abondance, /. 
Acorn. C41and, f. 
Admiral. Amiral, m. 
Adragant (gum). Gomme adragante. 

A 
Aerated. A6re, e, pa. p. 
African. Africain, e, adj. 
After. Apr^s. 

After dinner. Apr6s-diner, m. 
Afternoon. Apres-midi, m. 
After supper. Apr6s-souper, m. 
Aitchbone (of beef). Culotte, /.* 

Quasi, w.t 
Albumen (white of egg). Albumen, 

m. 
Alcohol. Alcool, m. 
Ale. Ale, aile, /. 
Algerian. Algerien-ne. 
All. Tout, e, adj. 
Alligator pear. Avocat. 
Allspice. Gewiirzkorner, piment (Ger- 
man). 
Almonds. Amandes, /. pi. (French). 
Mandeln (German). 
Burned almonds, almonds browned 
in sugar. Amandes grill6es ; 
amandes a la praline ; amandes 
pralinees. 
Almond comfit. Amande lisse. 
Almond milk. Lait d'amande 

(French). Mandelmilch (Ger- 
man). 
Almond oil. Huile d'amande. 
Almonds in shells. -Amandes en 

coques. 
Shelled almonds. Amandes cassees. 
Sweet-bitter almonds. Amandes 

douces-ameres. 
Almond syrup or milk. Orgeat, m. 
Almond shaped. En amande. 
Mixed with almonds. Amanda, e, 
pa. p. 
Alphabetic. Alphab^tique, adj. 



Alsatian. Alsacien, ne, adj. 

Alum. Alun, m. 

Ambassador, Ambassadress. Ambassa- 

deur, m. ; Ambassadrice, /. 
Amaranth (kind of spinach). Ama- 

rante, /. 
Amazon. Amazone, /. 
Ambre-colored. Ambre, adj. 
Ambrosia. Ambrosie, f. 
America. Amerique, /. 
American. Americain, e, adj. 
An. Un, m.; Une, /. (French). Eiu' 

(German) . 
Anchovies. Anchois, m. (French). 
Sardellen (German). 

Anchovy paste. Pate d'anchois, f. 
Ancient. Ancien, ne, Antique, adj. 
And. Et (French). Und (German). 
Andalusia (style). Andalous, e, adj. 
Angel. Ange, Angelot, m. 
Angelica. Ang^lique, f. 
Angoumois. Angoumois, m. (A kind' 

of apricot: a French city.) 
Anise. Anis, m. (French). Anis 

(German). 
Anise cakes. Springerle (German) . 
Annual. Annuel, le, adj. 
Antelope. Antilope, f. 
Antique (style). Ancien, ne. Antique.. 

adj. 
Aperitive. Aperitif, m. 
Appetite. Appetit, m. 
Appetizing, Appetissant, e, adj. 
Apple. Pomme, /. (French). Apfel 
(German). 

Cashew apple. Anacarde, /. 

Custard apple. Cachiment. 

Love apple. Pomme d'amour, f. 

Russet apple. Reinette, f. 

Shad apple. Alise, /. ; Corme, f. 

Stewed apples. Compote de pommes. 

Shaped round like an apple. 
Pomme, e, pa. p. 
Apricot. Abricot, m. (French). Ap- 
rikose, Aprikosen (German). 

Candied apricots. Abricots glac6s. 

Apricot jam. Confiture d'abricots. 

Apricot-peach. Abricot-peche, m. 

Apricot sherbet. Sorbet von Apri- 
kosen (German). 



MARTYN\S MENU DICTIONARY 



Apricotine (a cordial). Abricotine, /. 

April, Avril, m. 

Arabian style, Arabic. Sarrasin, e, 

Arabique, Arabe, adj. 
Arbute berry. Arbouse, /. 
Areca nut. Noix d'arec. 
Aril. Arille, f. 

Armenian (style). Arm^nien, ne,adj. 
Army. Armee, f. 
Aroma. Arome, m. 
Aromatic. Aromatique, adj. 
Arrack. Arack, Rack, m. 
Arrowroot. Pfeilwlirz (German). 
Arrowroot drink. Pfeilwlirz ge- 
trank (German). 
Art. Art, m. 
Artie. Artique, adj. 
Artichoke. Artichaut, m. (French). 
Artischoke (German). 
Artichoke bottoms. Fonds (or culs) 

d'artichauts. 
Jerusalem artichoke. Topinambour, 
m. ; Girasole, /. ; Patisson, m. ; 
Artichaut de Jerusalem, m. 
Winter artichoke. Artichaut d'hiver. 
As. Comme. En (as, Pointes d'as- 
perges en petits pois, asparagus tips 
as peas). 
Ashes. Gen d re, f. 
Asia. Asie, f. 
Asiatic. Asiatique, adj. 
Asparagus. Asperges, /. plural 
(French). Spargel (German). 
Bunch of asparagus. Botte d'as- 

perges. 
Asparagus tips. Pointes d'asperges. 
Aspic (garnished with or set in). A 

I'aspic, en aspic. 
Ass. Ane, m. ; Anesse, /. 
Assorted. Assorti, e, adj. (As, 

Gateaux assortis.) 
Assyrian. Assyrien, ne, adj. 
Astrachan. Astracan, adj. 
Athenian. Athenien, ne, adj. 
Atlanta. Atlante, m. 
Atlantic. Atlantique, adj. 
August (month of). AoUt, m. 
Aurora. Aurore, f. 
Australia. Australie, f. 
Australian. Australien, ne, adj. 
Austria. Autriche, f. 



Austrian. Autrichien, ne, adj. 
Autumn. Automne, /. 
Azure-hued. Azure, e. adj. 



Back. Dos, m.; Rable, m. (of hare). 

Plump back. Rablu, adj. 
Bacon. Lard fume. Petit saI6 

(French). Speck (German). 

English bacon. Petit sale a I'ang- 
laise. 

Slice of bacon. Tranche (f.) de 
lard. 
Badger. Blaireau, hi. (French). 

Dachs (German). 
Baked. Gratine, e, pa. p.; cuit (e) 

au four; au four (French). Backen 

( German ) . 
Baking dish. Tourtiere, /. 
Baking powder. Levure en poudre. 
Ball. Balle; /. ; Boule, /. 

Decorated with small balls. 
Pommete, e, adj. 
Balm. Baume, m. 
Balm-mint. Baume, m. ; Citronelle, /. ; 

Melisse, f. 
Bamboo. Bambou, m. 
Banana. Bauane, /. 

Common banana. Banane commune. 
Banker. Banquier, ere, m., f. 
Banquet. Banquet, m. ; Festin, m. : 

Gala, m. 
Bantam cock. Coq bantam, m. 
Baobob. Baobab, m. 
Barbel (fish). Barbeau. barbillon, m. 
Barberries. £pines vinettes, /. 
Barley. Orge, /. (French). Gerste, 
(5raupen ( Germ an ) . 

Barley water. Gerstenwasser (Ger- 
man). 

Winter barley. Brai, m. 
Baron, Baroness. Baron, m. ; Baronne, 

/. 



MARTYN'8 MENU DICTIONARY 



Baron (of beef). Baron. (See 
French.) 
Base. Socle, m. 
Basil (herb). Basilic, Basiliqiie, m. 

(French). Basilicum, Baseler 

( German ) . 
Basket. Corbeille, /. ; Panier, m. 
Basle (a town in Switzerland). B^le. 
Basque. Basque, adj. 
Bass. Bars, m. 

Sea bass. Bars de mer. 

Black bass. Bars noir. 
Basted. Arrose, e, pa. p. 
Basting. Begiessen {German). 
Bath. Bain, /. 
Batter. Pate /. (French). Masse 

{German). 
Bavarian. Bavarois, e, adj. 
Bay leaves. Feuilles de laurier 

( French ) . Lorbeerblatter ( Ger- 
man). 
Beaker. Buie, Buire, if. 
Bean cake. Gateau de la feve. 
Beans. Feves, m. {French). Bohnen 
( German) . 

Broad beans. F&ves des marais ; 
feves grosses. 

Flageolet beans. Flageolets, w. 

Kidney beans. F&ves de haricots, 
/. ; Faseoles, f. ; Fayols. 

Locust beans. Caroubes, Carouges. 

Marsh beans. Gourganes, /. 

Pole beans. Pois rames. 

String beans. Haricots verts. 

Small string beans. Feveroles, /. 

String beans mixed with flageolets. 
Haricots panaches. 

Tonca. Tonquin beans. Toncas, m. 

Wax and butter beans. Mange- 
tout, m. 
Bear. Ours, m. 
Bear's paws, Pattes d'ours {French). 

Barenatzen {German). 
Beard. Barbe. /. 
Bearded. Barbu, e, adj. 
Bearnaise sauce. Bearner sauce {Ger- 
man). 
Beaten up. Brouille, e, pa. p. 
Beautiful. Beau, bel, m. ; belle, f. ; 

beaux (plural), adj. 
Beaver. Castor. »?. 



Beaver tails. Biberschwanz {Ger- 
man). 
Beccafico. B^cfique, w. ; oiseau 

chypre, m. 
Becuna. Becune, f. 
Bed. Lit, m. 

Bedouin (style). Bedouin, e, adj. 
Bee-hive. Ruche, f. 
Beech. Hetre, m. 

Beechnut. Faine, f. 
Beef. Boeuf, m. {French). Rind- 
fleisch (German). 

Boiled beef (that has been used to 
make soup). Bouilli, m. 

Corned beef, salted beef. Boeuf 
sale. 

Loin of beef. Aloyau. 

Roast beef. Boeuf r6ti, Rosbif, m. 

Sour beef. Sauerbraten (German). 

Stewed beef. Boeuf a I'Stuv^e; 
boeuf en ragout. 

Beef tea. Rindfleischtee (German). 
Beefsteak. Bifteck, Beefsteak, m. 

{ French ) . Rindsschnitten ( Ger- 
man ) . 
Beer. Biere, f. (French). Bier 

(German) . 
Beeswax. Cire, m. 
Beet. Bette, Bette commune, f. 
Beetroot. Betterave, f. 

Red beet. Bette rouge. 
Before. Avant. 
Belgium. Beige, /. 
Bengalese. Bengali, e, adj. 
Ben nut. Noix de ben, m. 
Bergamot pear, Bergamot orange. 

Bergamote, f. 
Berlin. Berlinois, e, adj. (French). 

Berliner (plural) (German). 
Bermudas. Bermudes, /. 
Berry. Bale, /. 

Berry shaped. Bacciforme, adj. 
Best. Supreme, adj. 

Best quality (applied to French 
peas especially). Extra-fin, e. 
adj. 
Betel nut. Betel, m. ; Noix d'arec, m. 

Betel pepper. Betel, m. 
Bilberries. Raisins des bois, m. 
Bill of fare. Carte, f. ; Menu, m. 



MARTYN'S MENU DICTIONARY 



99 



Bill of fare for the day. Carte du 
jour. 
Bird. Oiseau, m. 

Biscay (style). Biscaien, ne, adj. 
Biscuit. Biscuit, m. {French). Bis- 
kuit {German). 
Finger biscuits. Biscuits a la 

cuillere. 
Sea biscuit. Galette, f. 
Tea biscuit. Biscotin, m. 
Bitter. Amer, ere, adj. {French). 

Bitteren {German, plural). 
Bittern. Butor, w. 
Black. Noir, e, adj. 
Blackberries. Bales- de ronce* ; Mures 
(de ronce, /. ; Mures sauvages, f. 
{French). Brombeeren {German). 
Blackbird. Merle, m. 
Blackened. Charbonne, e, pa. p. 
"Black Jack." Caramel, m. 
Black and white (design or color). 

(En) demi-deuil. 
Blanc-mange (dessert). Blanc-man- 
ger, m. 
Marbled blanc-mange. Marmorier- 
tes {German). 
Blanched. Blanchi, e, pa. p. 
Blended (whiskey). Fusionn§, e, 

pa. p. 
Bloaters. Harengs fum6s, m. 

{French). Bticklinge {G&rnian) . 
Block. Bloc, m. 
Blood. Sang, m. 
Blood pudding. Boudin noir, m. 
Blossoms. Bliithen {German). 
"Blow out." Bafre, f. {slang). Les 

babines. 
Blue. Bleu, e, adj. ; Cerul6, e, adj. 

Marine blue. Outremer, m. 
Blueberries. Mirtilles {Frefich). 

Blaubeeren ( German ) . 
Bluefish. Coryph&ne, f. 
Boar. Verrat, m. 

Wild boar. Sanglier, m. {French). 

Wildschwein (German). 
Young boar. Marcassin, m. 
Board and lodging. Pension, f. 
Bohemian (style). Bohemien, ne; 

Tchecque, adj. 
Boiled. Bouilli, e, pa. p. {French). 
Zu kochen {German). 



Plain boiled. Au naturel. 
Boiled down. Reduit, e, pa. p. 
Boiling. Bouillant, e, adj. 
Boletus. Bolet, Bolet comestible, m. 
Bologna. Bologne, w. 
Bomb. Bombe, f. 

Bonbons. Bonbons, w. ; Sucrgne, /• 
Bone. Os, m. ; Quasi, m. 

Shoulder bone. Humeral (os), m. 

Small bone. Osselet, m. 
Boned, boneless. D6soss6, e, pa. p. 
Bonito (fish). Bonite, f. 
Bordeaux (style). Bordelaise, adj. 
Bordelaise (sauce). Bordelaise, f. 
Border. Bordure, /. ; Rebord, m. 

Fanciful border. Bordure de fan- 
taisie. 
Bordered. Borde, e, pa. p. 
Bottle. Bouteille, f. 

Small bottle. Flacon, m. 

Water bottle. Carafe. 
Bottom, m. Cul, w. ; Fond, m.* 
Bouquet. Bouquet, m. 
Bourage. Bourrache, f. 
Bourbon (style). Bourbonnien, ne, 

adj. . 

Bourdaloue (style). Bourdaloue, adj. 
Bowl. Bassin, w. 

Salad bowl. Saladier, m. 
Box. Caisse, f. ; Boite, f. (pronounced 

Iwart with vowel long). 
Brabant (style). Brabangon, ne, adj. 
Brace (of rabbits, etc.). Accolade, f. 

Brace side by side. En accolade. 
As, lapins en accolade. 
Brahminical. Brahmanique, adj. 
Brains. Cervelles, f. pi {French). 

Gehirn {German). 
Braised. A la braise; Braise, e; 

£tuv6, e, pa. p. {French). Ge- 

schmort {German). 
Branches. Branches, f. As, asperges 

en tranches. 
Brandy. Branderin, m. ; Cognac*, m. ; 

Eau de vie, f. {French). Brannt- 

wein {German). 
Burnt brandy. Eau de vie brul§ ; 
Brulot, m. 

Burned with brandy. Flambe au 
cosnac. 



LOFC. 



100 



AfARTYN'S MENU DICTIONARY 



Brandied peaches, etc. Peches a 

I'eau de vie, etc. 
Brawn. Fromage de cochon, m. 

(French). Sulze (German). 
Brazil. Bresil, m. 

Brazil nuts. Chataignes de Bresil ; 

Noix de Br6sil. 
Bread. Pain, m. 

Black bread. Pain noir. 

Brown bread. Pain bis (French). 

Schwarzbrod ( German ) . 
Brown pulled bread. Biscotin, m. 
Buttered bread rubbed with garlic. 

Pain frotte. 
Our daily br^^ad. Pain de quotidien. 
Finest bread. Pain mousseau. 
Bread of the first baking. Pain de 

la premiere fournee. 
Home-made bread. Pain de menage. 
Household bread. Pain bis blanc. 
Light bread. Pain mollet. 
New bread. Pain tendre. 
Rye bread. Pain de seigle. 
■Slice of bread. Tartine, f. 
Slices of bread with butter. 

Beurrees ; Tartines de beurre, f. 
Soft part of bread, bread crumb. 

Mie, /. 
Stale bread. Pain rassis. 
Bread (or cake) toasted. Zwie- 
back (German). 
Unleavened bread. Pain azyme, m. 

(French). Matzoth (Hehrew) . 
Wheaten bread. Pain de froment. 
White bread. Pain choine ; Pain 

blanc. 
Bread crumbs. Mie de pain. 

Chapelure. 
Bread pudding. Ponding au pain 

( French ) . Brotberg ( German ) . 
Bread soup. Panade, /. 
Bread water. Brotwasser (Ger- 
man). 
Bread tree. Baobab, m. 
Breaded. Pane, e, jja. ji. (French). 

Eingekrustet (German). 
Breakfast. Dejeuner, m. 
Breakfast stew. Pickelsteiner Fleisch 

(German). 
Breast (of a bird). Poitrine, /. 
( French ) . Brust ( German ) . 



Breast of chicken. Supreme de 
volaille, m. 

Breast (of an animal). Brisquet, /. 
Bride. Braut (German). 
Brie cheese. Brie, m. 
Brill. Barbue, /. 
Brine (in which fish or meat is 

sauced or pickled). Marinade, /. ; 

Saumure, /. 
Brisket. Brisquet, m. (French). 

Brustkern (German). 
Brittany (style). Breton, ne, adj. 
Brittle. Cassant, e, adj. 
Broccoli (a kind of cauliflower). 

Brocoli, m. 
Broiled. Grille, e, pa. p. (French). 

Auf dem rost braten (German). 
Broken. Brise, e, pa. p., Casse, e. 

Coupe, e. 
Broth, Brouet. m. ; Bouillon, m. 

(French). Fleischbriihe (German). 

Broth in which fish has been boiled. 
Court-bouillon, m. 

White, broth. Blanche. 

Veal broth. Blond de veau. 
Brown. Brun, e, adj. (Of bread, 

pastry, etc.). Bis, e, adj. 
Browned. Gratine, e, pa. p. ; au gra- 

tin (French). Gebraunt (Ger- 
man). 
Brownish. Brunatre, adj. 
Bruised. Pile, e, pa. p. 
Brunswick. Braunschweiger, adj. 

(German). 
Brussels (style). Bruxellois, se, adj. 
Brussels sprouts. Choux de Brux- 

elles (French). Briisselerkohl, 

Rosenkohl (German). 
Buck. Daim, m. 
Buckwheat. Sarazin, m. (French). 

Buchweizen, Buchweizenmehl (Ger- 
man) . 
Bude (a city in Hungary). Bude. 
Buffalo. Buffle, m. 
Buffet. Buffet, m. 
Bull. Taureau, m. 
Bunch. Botte, /. (as, Bottes des as- 

perges) ; Bouquet, m. (as, louquet 

garni) ; Fagot, m., grappa (of 

grapes, raisins — as, une grappe de 

raisins). 



MARTYN'S MENU DICTIONARY 



101 



In small bunches. En petites bottes, 
/. 
Bundle. Botte, /. ; Faisceau, m. ; Fas- 
cine. /. 
Burbit. Barbotte*, /. ; Lotte commune, 

/. ; Lotte de riviere, f. 
Burgundy (name of town). Bour- 

gogne, /. 
Burgundy (wine). Bourgogne, m. ; 

Vin de Bourgogne. 
Burgundy (style). Bourguignon, onne, 

ad. (Boiirguignotte is also used, 

but it is incorrect.) 
Burlesqued. Travesti, e, adj. 
Burnet, Salad burnet. Pimprenelle, f. 
Butter. Beurre, m. (French). But- 
ter (German). 

Anchovy butter, lobster butter, etc. 
Beurre d'anchois, beurre de ho- 
mard, etc. 

Browned butter. Beurre noir. 

Fairy butter. Feen-Butter (Ger- 
man ) . 

Fresh butter. Beurre frais. 

Melted butter. Beurre fondu. 

Montpellier butter, Beurre de 
Montpelier. 

Nut brown butter. Beurre noisette. 

Butter in pats. Beurre en pain. 

Butter in rolls, lump butter. Beurre 
en livre. 

Resembling butter. Butyrace, e, 
adj. 

Salt butter. Beurre salg. 
Butter dish. Beurrier, m. 
Butter pear. Beurre, m. 
Butter rings. Butterkranze (Ger- 
man). 
Butter sauce. Sauce au beurre. 
Buttered. Beurre, e, adj. 
Butterfly, Papillon, m. 
Buttermilk. Babeurre, m. ; Lait de 

beurre (French). Buttermilch 

( German ) . 
Burning hot. Brulant, e, adj. 
Burnt. Brtllg, e, ?ja. p. ; Charbonn6, 

e, pa. p. 
Bustard. Vanneau, m. 
Butcher. Boucher, ere, m., f.. 

Pork butcher. Charcutier, bve, m., 
f- 



Byronian. Byronien, ne, adj. 
Byzantine. Byzantin, e, adj. 



Cabbage. Chou, w. (French). Kraut; 
Kohl* (German). 
Cabbage with bacon. Choux au 

lard. 
Headed cabbage. Choux cabus 
(plural) ; Choux pommes. 
Red cabbage. Choux rouges (plu- 
ral ) . 
Savoy cabbage. Choux de Savoie 
(French). Savoyenkohl ; Wir- 
sing (German). 
Savoy cabbage sprouts. Broques, m. 
Ttirnip cabbage. Chou-navet. 
Whiteheart cabbage. Chou blanc 
(French). Weisskraut (Ger- 
man). 
Cabbage palm. Arec d'Amerique, 

m. 
Cabinet. Kabinett (German). 
Cairo (capital of Egypt). Caire, m. 
Cake. Gateau, m. (French). Kuchen 

(German). 
Calf's brains. Cervelles de veau, f. 
plural (French). Kalbshirn (Ger- 
man). 
Calf's foot. Pied de veau, m. 
Calf's head. Tgte de veau, f. 

(French). Kalbskopf (German). 
Calf's knuckle. Jarret de veau, m. 
Calf's liver. Foie de veau, m. 
California. Californie, f. 
Cambrian (Welsh). (jambrien, ne, 

Camomile. Camomille, f. 

Candied. Candi, e, pa. p. 

Candy. Bonbons, m. ; Candi, m. 

Cane. Canne, /. 

Cantaloup. Cantaloup, m. ; Melon, m. 

Canteen. Cantine, f. 



102 



MARTYN'S MENU DICTIONARY, 



Cantharellus (a kind of mushroom). 

Cantharelle, /. 
Cap. Bonnet, m. 
Caper. Capre, /. (French). Kapern 

(German, plural). 
Caperon. (See Capon.) 
Capon. Chapon, m. (French). Ka- 
paun (German). 

Semi-capon. Coquatre, m. 

Young capon. Chaponneau, m. 
Capuchin friar. Capucin, m. 
Caramel (burnt sugar). Caramel, m. 

With caramel, converted into cara- 
mel. Au caramel, caramelise, e, 
pa. p. 
Carapace. Carapace, /. 
Caraway seed. Cumin, m. ; Carvi, m. 

( Fren ch ) . Klimmel ( German ) . 
Carbonated. Carbonate, e, pa. p. 
Carbonic. Carbonique, adj. 
Carcass. Carcasse, /. 
Card. Carte, /. 
Cardamom. Cardamome, m. (French). 

Kardamom (German). 
Carde (edible part of cardoons, white 

beet, etc.). Chard, /. 
Cardoon. Cardon, m. 
Caribou. Caribou, m. 
Carnival. Carnaval, m. 
Carob-bean. Caroube, Carouge, f. 
Carousal. Carrousse, f. 
Carp. Carpe, /. (French). Karpfen 

( German ) . 

German carp. Carpe miroire. 

Hashed carp. Carpie, f. 

Small carp. Carpeau, m. 

Very small carp. Carpillon, m. 

Carrots. Carottes, f. (French). 

Mohren, Mohrchen (German). 

Winter carrots. Mohrruben (Ger- 
man). 
Cartridge. Cartouche, m. 
Carved. Depec6, e, pa. p.; Ttanch6, e; 

Denu^, e ; 6cuye, e. 
Casareep. Cabiou, m. 
Case. Caisse, f. (French). Kastchen 

(German). 

In cases. En caisses. 
Cashew nut. Anacarde, m. 

Cashew nut oil. Caraba, m. 



Cassava. Cassave, /. 

Castilian. Castillan, e, adj. 

Castle. Chateau, m. 

Cat. Chat, m. 

Caterer. Traiteur, ni. 

Catfish. Anarrhique, /. 

Caudle. Chaudeau, m. 

Caul. (See Caicl.) 

Cauliflower. Chouxfleur, m. pi. 
(French). Blumenkohl (German). 
German cauliflower. Carviol. 

Caviare. Caviar, m. (French). Kaviar 
(German). 

Caw (fruit of the white thorn). Sen- 
elle, /. 

Cawl, Caul. Cr6pine, f. 

Celeriac. Celeri rave, celeriache, m. 

Celery. Celeri, tn. (French). Sellerie 
(German). 

Knob celery. (See Celeriac). 
Wild celery. Ache, /. 

Cellar. Cave, /. 

Cellaret. Canevette, /. 

Centime (about 1-5 of a cent). Cen- 
time, m. 

Centrepiece. Surtout, m. ; PiSce 
montee. 

Century. Si&cle, m. 

Ceps. Cepes, m. 

Cereal. Cer^ale, /. 

Cerulean. Cerule, e, adj. 

Chafing dish. Chaufferrette, f. 
Rechaud, m. 

Chalet. Chalet, m. 

Chalice (now the communion cup, for- 
merly any cup). Calice, m. 

Champagne. Sect, Schaumwein (Ger- 
man). 

Channeled. Cannele, e, adj. 

Charcoal. Charbon de bois, m. 

Chard. Charde. 

Charlotte Russe (French). Russischer 
Krustenpudding ( German ) . 
Apple charlotte. Charlotte de 
pommes. 

Cheap. Au bon marche. 

Checkered. Quadrille, e, adj. 

Cheek. Joue, /. 

Cheese. Fromage, m. (French). 
Kase ( German ) . 



martytk^ menu dictionary 



103 



Camembert cheese. Camembert, m. 
Cheshire cheese. Chester, m. 
Cream cheese. Fromage k la crfeme. 
Goat's milk cheese. Cabrillon. 
Jura cheese. Vacherin, m. 
Neufc'hatel cheese, in the form of a 

bung. Bondon. 
Parmesan cheese. Parmesan, m. 
Roquefort cheese. Roquefort, m. 
Cheese dish. Porte fromage, m. 
Cheese rennet. Caille-lait, m. 
Cheese straws. Paillettes de from- 
age. 
Cherry. Cerise, /. (French). Kirschen 
(German). 

Candied cherries. Cerises glac6es. 
Dried cherries. Cerisettes, f. pi. 
Musk cherries. Cerises musquees. 
Ox-heart cherries. Bigarreaux, m. ; 

Griottes, /. 
Wild cherries. Aigriettes, f. 
With cherries. Aux cerises. 
Cherrybread. Kirschenbrot ( Ger- 
man). 
Cherrycake. Kirschenkuchen ( Ger- 
man). 
Cherry red. Rouge-cerise, adj. 
Chersite. Chersie, /. 
Chervil. Cerfeuil, m. Kerbel (Ger- 
man). 

Sweet chervil. Cerfeuil musque. 
Chestnut. Chataigne, /.* ; Gamande, 
/. (French) ; Kastanien (German, 
plur.) 
Candied chestnuts. Marrons glac6s, 

pi. 
Spanish chestnut. Chataigne com- 
mune. 
Sweet chestnut. Marron, m. 
(French). Maronen (German 
plur. ) . 
Chicken. Poulet, f. 

Hot house chicken. Poussin, m. 
Old chicken. Poule, f. 
Roasting chicken. Poulet a rotir. 
Spring chicken. Poulet de grain, 
m. (French). Hahnchen (German). 
Chicken mousse. Mousse de volaille. 
Chicory. Chicoree, /. ; escarole, f. 

Wild chicory. Barbe de capucin. 
Chilled. Frapp6, e, pa. p. (applied to 



champagne, etc.). Refroidi, e. pa. 

P- 
Chin. Menton, m. 
China. Chine. /. 
Chinese (style). Chiuois. e, adj. 
Chinese birds' nests. Nids d'hiron- 

delles de Chine (Consomme aux nids 

dliirondelles de Chine). 
Chitterlings. Andouilles. f. ; Andou- 

illettes, /. 
Chive. Ciboulette, /. : cive, civette, 

/. (French). Schnittlauch (Ger- 
man, plural). 
Chocolate. Chocolat, m. (French). 
Schokolade ( Germ a n ) . 

Chocolate with milk. Chocolat au 
lait, m. (French). Milchschok- 
olade (German). 
Chocolate pot. Chocolati&re, f. 
Choice. Choisi, e, pa. p. ; Friand, e, 

adj. 
Chopped. Gehackt ( German ) . 
Chops. Cotelettes, f. (German). 
Rippchen (German). 

Thin chop. Riblette, /. 
Chops (of pigs). Abajoues. /. 
Christmas. Noel, m. (French). Wein- 

achten (German). 

Christmas cake. Gateau de Noel, m. 

Christmas tree. Weinachtsbaum 
(German). 
Chrysanthemum. Chrysantheme, m. 
Cibol (a kind of Welsh onion). Cib- 

oule, /. 
Cider. Cidre, w.* ; mout, m.: pomme, 

m. (French). Apfelwein (Ger- 
man). 

Cider vinegar. Yinaigre de cidre, m. 
Cigar. Cigare, m. 
Cinnamon. Cannelle, /.* : cinname, 

cinnamone, m. (French). Zimmt 

(German). 

Candied cinnamon, cinnamon com- 
fit. Cannelas, m. 

Chinese cinnamon. Cassia. 
Citron. C6drat, m. (French). Cit- 

rone (German). 

Candied citron. Cedrat confit. 

Citron water. Citronelle. 
City (style). Urbain, e, adj. 
Civet. (See Chive). 



104 



MARTYN\^ MENU DICTIONARY 



Clams. Lucines, f. (French). Venus 
Muschelu ( G erma n ) . 

Hard clams. Clovis, f. ; Lucines 
orangees. 

Soft clams. Lucines papillons. 
Clam chowder. Muschelgericht (Ger- 
man). 
Clamp-fish. Clamp, m. 
Claret. Clairet, m. (French). Roth- 

wein (German). In English, the 

word '*claret" is generally applied to 

all red Bordeaux wines, but in 

French "clairet"' means only a pale 

weak wine. 

Claret sauce. Rotweinsauce (Ger- 
man). 
Clarified. Clarifie, e, pa. p. (French). 

Gelautert (German). 
Claws (of a lobster or crayfish). 

Pattes, f. pi. 
Clear. Clair, e, adj. (French). Klar 

(German). 
Clot (of milk, etc.). Caillot, m. 
Clotted. Caille, e, adj. 
Clove. Girofle, f. ; Clou de girofle, m. 

(French). Nelken, Nelkenpfeffer 

(German, plural). 

Clove bark. .Cannelle giroflee. 

Of clove. Giroflee, adj. 

Clove cordial. Ge^, iirznelken- 

Liqueur ( Germ an). 
Clover. Trefle, m. 
Cluster. Bouquet, m. 
Coagulated. Coagule, e, pa. p. 
Cob. Tige, /. 
Cochineal. Cochenille, f. (French). 

Kochinelle (German) . 
Cock. Coq, m. (French). Hahn 

(German). 

Old cock. Coquard, m. 
Cocks' c>mbs. Cretes (f.) de coq. 
Cockle. Bucarde, m. 
Cocoa. Cacao, m. (Do not use coco 

as that is applied more correctly to 

the cocoanut. ) 

Cocoa butter. Beurre de cacao. 
Cocoanut. Ooco, m. Noix de coco, /. 

Cocoanut kisses. Macarons de coco, 

/. 
vCod fish. Gade, m.: cabillaud, m. 
( French ) . Kabeljau ( German ) . 



Dried salted cod. Morue seche 
(French). Stockfisch (German). 

Salt cod. Morue salee (French), 
Stockfisch (German) . 
CofEee. Cafe, m. (French). KafiEee 

( German ) . 

After dinner coffee, black coffee. 
Cafe uoir. 

Black coffee with burned brandy. 
Cafe Gloria. 

Coffee with cream. Cafe a la cremo. 

Ground coffee. Cafe en poudre. 

Iced coffee. Cafe frappe. 

Coffee with milk. Cafe au lait. 

Mocha coffee. Moka, m. 

Small cup of coffee. Demi-tasse de 
cafe. 

Turkish coffee. Cafe turc. 

Virgin coffee (an infusion of the 
whole coffee bean ) . Cafe vierge. 

Whole coffee. Cafe en grains. 

With coffee flavor. Au cafe. 
Coffee custard. Crfeme au cafe. 
Coffee-house. Buvette, /.; cafe, m. 
Coffee ice cream. Glace au cafe. 
Coffee-house keeper. Cafetier, m. 
Cognac. Franzosischer Branntwein 

(German). 
Colander. Passoire, /. (French). 

Seiher ( German) . 
Cold. Froid, e, adj. (French). Kalt 

(German). 

Cold dishes. Plats froids. 
Colin (Virginian quail). Colin, m. 
Collation. Collation, /. ; Gouter, m. 
Collop. Escalope, f.; Griblette, f. 
Colored. Colore, e, adj. 
Column. Colonne, f. 
Combs. Crgtes, f. 
Commissary. Commissaire, m. 
Common. Bas-se, Plebeien-ne, adj. 
Condiment. Assaisonnement, m. 
Confectioner. Confiseur, m. 
Confectionery. Confiserie, f. 
Confusedly. Pele-mele, adv. 
Congealed. Gele, e, pn. p. 
Conger eel. Congre, m. 
Convivial. Convivial, e, adj. 
Cook. Cuisinier-&re, m. f. (French). 
Koch (German). 

Chief cook. Chef de cuisine, m. 



MARTYN'8 MENU DICTIONARY 



105 



Roast cook. ROtisseur, m. 

Sauce cook. Saucier, m. 

Soup cook. Potagiste, m. 
Cooked. Cuit, e. pa. p. Apprete, e, pa. 
p. (French). Gekocht (Ger- 
man). 

" over. Recuit, e, pa. p. 

" in the ashes. Cuit sous la cen- 
dre, /. 

" in a braising pan. Braise, e, 
pa. p. 

'' in the oven. Etuve. e, pa. p. 

" plainly and simply. An nat- 
urel. 

" with rich meat gravy. Au gras. 

" slowly. Mijote, e, pa. p. 
Cooled. Refrigere, e, pa. p. Refroidi,-'' 

e, adj. 
Cooling. Refrigerant, e, adj. Refroi- 

dissant, e, adj. 
Coral. Co rail, m. 
Cordial. Liqueur, /. 
Core. Trognon, m. 
Cored (as of an apple) . Vide, e, pa. p. 
Coret (a kind of snail). Coret, in. 
Coriander. Coriandre, f. 
Cork. Bouchon, m. 
Corked. Bouche, e, pa. p. ' 
Corkscrew. Tire-bouchon, m. 
Corn. Ble, m. ; grain, m. 

Indian corn. Ble, m. ; Ble de Tur- 
quie. 

Sweet corn. Mai's, m. 

Sweet corn boiled on the cob. Mais 
bouille en tige. 
Corn salad (a plant). Doucette, f.; 

Mache, f. (Salade de maches). 
Corned. Sale*, e, adj. Prepare, e. 
Corned meat. Pokelfleisch (German). 
Cornmeal. Mais, maismehl (German). 
Cornstarch. Fecule de mais (French). 

Kornstarke ( Germ an ) . 
Cornucopia. Corne d'abondance. 
Country. Campagne, f. (as in con- 
trast to the city) ; Pays, m. (as 

one's native country). 

Country (style). Champetre, adj. 
Cover. Cloche, /. 
Covered. Convert, e, adj. 



Covered with sauce or forcemeat. 
^Masque, e, pa. p. ; Nappe, e. 

Covered with water. Submerge, e. 
Covey (of partridge). Compagnie, /. 
Cow (milch). Vache, /. 
Crab. Crabe, m. ; Poupart, m. 

( French ) . Krabbe ( German ) . 

Oyster crab. Crabe d'huitre, m. 

Soft shell crab. Crabe mou, m. 
Crab butter. Krabben butter (Ger- 
man ) . 
Crabapple. Pomme sauvage, /. 

(French). Holzapfel, Kirschapfel 

(German) . 
Cracked. Casse, e, pa. p. ; F61e, e, 

Creve, e (generally used for rice). 
Crackling, adj. Croquant, e. 
Cracklings. Craquement, m. Peau de 

pore, m. (French). Fettwlirfel 

(German) . 
Cracknels. Croquignoles, /. ; craque- 

lins, m. 
Crake berry. Camarine, /. 
Cranberry. Airelle rouge, f. ; canne- 

berge, f. (French). Preisselbeeren 

(German, plural). 
Cranberry, adj. Preisselbeer (Ger- 
man). 
Crayfish. £crevisse, /. (French). 
Krebs (German). 

Crayfish butter. Beurre d'ecrevissea 
(French). Krebsbutter (Ger- 
man). 
Cream. Cr^me, /. (French). Sahne, 
Rahm (German). 

Clotted cream. Caille, m. ; caille- 
botte, f. 

Whipped cream. Cr^me fouettee 
(French). Sahne (German). 

Vanilla cream, etc. Creme a la 
vanille, etc. 

Without cream (skimmed). £creme. 
adj. 

With cream or cream sauce, k la 
creme. 
Cream beer. Schaumbier (German). 
Cream of tartar. Creme de tartare. 
Oream puffs (pastry). Choux k la 

cr^me (French). Windbeutel (Ger- 
man). 



106 



MARTYN'S MENU DICTIONARY 



Cream bowl-cup. Hoppelpoppel (Ger- 
man). 
Creamy. Cremeux-se, adj. 
Creole (style). Creole, adj. 
Crescent. Croissant, m. 
Cress. Cresson, m. 

Water cress. Cresson. Cresson 
d'eau. 

Indian cress. Capucine, /. 
Crimped paper (in). En papillote, /. 
Crimson. Cramoisi, e, adj. 

Light crimson. Incarnadin, e, adj. 
Crisp. Croqiiant, e, adj. ; croustillant, 

e. 
Crispet. Craquelin, m.. 
Crockery. Vaisselle, /. pUir. 

Earthenware crockery. Faience, f. 
Crop (harvest). Recolte, /. (French). 

Kropf (German). 
Crop (wine). Vinee, f. 
Crowberry. Camarine, /. 
Crown. Couronne, /. 
Crullers. Plinsen (German). 
Crumb. Mie de pain, miette, /. 

Bread crumbs. Chapelure, /. 

Grated crumbs. Panure, /. 
Crumbed. Emiette, e, pa. p. 
Crushed. Broye, e, pa. p. (French). 

Gestoszen ( German) . 
Crust. Croiite, Crouton, m. ; Crous- 

tade, /. (French). Kruste (Ger- 
man). 

Garnished with crusts. Croutonn(?, 
e, pa. p. ; aux croutons. 
Crustless. Reroute, e, adj. 
Cuban. Cubain, e, adj. 
Cube. D6, m. 
Cucumber. Concombre, m. (French). 

Gurken (German, plural). 
Culinary. Culinaire, adj. 
Ctillis. Coulis, m. 

Cup. Tasse, /. ; coupe, f. (French). 
Becher, Ta.ssen (German, plural). 

Loving cup. Liebes Becher (Ger- 
man). 
Half cup. Demi-tasse, /. 
Cup custard. See Custard. 
Curd. Caille, m.: Caille-botte, f. 
Curdled. Caille, e, pa. p. ; coagul6, €. 
Cured. Saure, e, pa. p. (smoked) ; 
marine, e (in vinegar, etc.). 



Curled. Frise, e, adj. 
Curlew. Courlieu, Courlis, w. 
Young curlew. Corlieu, m. 
Currants. Grosoilles. /. ; Raisins de 
Corinthe, m. (French). Johannis- 

beeren (German). 
Black currants. Cassis, m. 
Common currants. Raisins de 

mars. 
Dried currants. Corinthen (Ger- 
man). 
Small currants. Groseillons, m. 
Black currant syrup or cordial. 

Cassis, m. 
Currant vinegar. Johannisbeer- 

Essig (German). 
Currant wine. Johannisbeerenweiu 
(German). 
Currant, adj. Johannisbeer (Ger- 
man), adj. 
Curry. Cari, m. Kari, m. 

Curry powder. Currie, m. 
Custard. Creme au lait, /. ; Coutarde, 

/. 

Cup custard. Pot a la creme, Flan 
a la cr^me (French). Tassen- 
speise (German) . 
Cut. Tranche, e, pa. p. 
" in pieces. D6pece, e, pa. p. 
" short. Tronqu6, e, pa. p. 
" in thin slices. Emince, e, pa. p. 
Cutlet. CCtelette, /. Rippchen (Ger- 
man, plural). 
Czar. Tzar, m. 
Czarina. Tzarine, /. 



D 



Dab (a small flat sea fish). LimanJe, 

Dainty. Friand, e. Recherche, e, adj. 
Dainty bits, small dainties. Frian- 

dises, /., plural. 
Dairy. Cremerie, /. ; Laiterie, f. 



MARTYJ^^'^ MENU DICTIONARY 



107 



Dampfuoodles. Dampfnouilles, /. 
Dandelion, m. Dent-de-lion, m. 

Pissenlit, m. (French). Lowenzahn 

{German). 
Danish. Danois, e, adj. 
Dark colored. Fonce, e, adj. 
Dash (of liquid). Flaquee (de), /. 
Date (fruit). Datte, /. (French). 

Datteln (German, plural). 
Daybreak. Aube, f. 
Decanted. Decante, e, pa. p. 
Decanter. Carafe, f. 
Decorated. Decore, e, pa. p. 
Deer. Cerf, w. ; Daim, m. (French). 
Reh (German) . 

Female deer. Daine, f. 

Young deer (fawn). Faon, m.; 
jeune daim. 
Delicate. Mignard, e, adj. ; Mignon-ne. 
Delicious. Deliicieux-euse, adj. 
Demijohn. Dame-Jeanne, f. 
Devilled (applied to dishes with sharp 

and hot seasoning). Diable, e, adj.; 

a la diable. 
Dice. De, m. 

Diced. En des (French). In 
Wlirsel ( German ) . 
Diet. Diete, f. 
Dill (pickle). Anett, m. (French). 

Dill (German). 
Diluted. Delaye, e, adj. 
Dining-room. Refectoire, m. ; Salle a 

manger. 
Dinner. Diner, m. 
Diplomatic, adj. Diplomatique, adj. 
Disguised. Deguise, e, pa. p. ; traves- 

ti, e, adj. 
Dish. Plat, m. 

Deep dish. Bassin, m. 

Pie dish. Plat a tarte, m. ; tour- 
ti^re, /. 

Dishes (meaning a service of 

dishes). Vaisselle, /. 
Dissolved. Aufgelost (German). 
Doe. Daine, f. 
Dolphin. Bec-d'oie, m. 
Domino. Domino, m. 
Dory. Dorade. /. 
Double, m. Double, m. (applying to 

meats and game — double portion, 

etc.) ; en tgte a tete. 



Dough. Pate, /. 

Dough crust. Abaisse, /. 

Yeast dough. Levain, m. 
Dove. Colombe, /. 

Ring-dove. Mansard, m. 

Young ring-dove. Ramereau, m. 

T'urtle dove. Tourterelle, f. 
Drained, figoutte, e, pa. p. ; Asseche, 

e (French). Abgelaufen (German) . 
Drawn (of poultry, etc.). Vide, e, 

pa. p. 
Dressed. Apprete, e, pa. p. 
Dried. Ass6che, e, pa. p.; Desseche, 

e ; Saure, e ; Seche, e. 
Drink. Boisson, /. 
Drippings. Degout, m. (French). 

Bratenfett ( German ) . 
Drop. Chiquet, m. ; Goutte. /. 
Dry. Sec, m. ; seche, /., adj. 
Duchess. Duchesse, /. 
Duck. Canard, w. ; cane, /. (French). 
Ente (German). 

Black duck. Macreuse, /. 

Blackhead duck. Canard &. tete 
noire. 

Blue-wing teal duck. Sarcelle ailes 
bleues, /. 

Blue wing duck. Morillon, m. 

Brant duck. Canard dit Brant. 

Canvas back duck. Canard canvas- 
back. 

Common or domestic duck. Canard 
domestique. 

Green wing teal duck. Sarcelle 
ailes vertes, f. 

Mallard duck. Canard dit Malart. 

Mongrel duck. Canard m$tis. 
Musk duck (sometimes incorrectly 
called "Muscovy duck"). Canard 
musqu6. 

Red head duck. Canard h tete 
rouge. 

Small duck. Canardeau, m. 

Tame duck. Barboteur, m. 

Teal duck. Sarcelle, /. 

Widgeon duck. Canard siffleur. 

Wild duck. Canard sauvage ; Ois- 
eau de riviere. 

Wood duck. Tadorne. f. 

Young female duck. Canette, /. 

Young male duck. Caneton, m. 



108 



MARTYN'S MENU DICTIONARY 



Young wild duck. Albran, m. 

Duckling. Canardeau, m. 

Duke. Due, m. 

Dumplings (small). Quenelles, /. pi.; 
Noques (French). Kloschen (Ger- 
man ) . 

Yeast dumplings. Dampfnudeln (Ger- 
man). Dampfnouilles (French). 

Dunbird. Oiseau niais, m. 

Dusted (with flour). Singe, e, pa. p. ; 
Saupoudre, e, Enfarine, e. 



Ear. Oreille, f. 

Ear (of corn). Epi, m.; Tige, /. 
Early. Hatif-ve, adj. (as, Pois hat if s, 

early peas). Junge (German). 
Earthuut. Arachide, /.; Bunion, m. 

Chataigne de terre. 
Earthenware pot, bowl, etc. Terrine, 

t 
Easter. Paque, f., or Paques. 

" Sunday. Le dimanche de Paques 
Economical, ficonomique*, adj. 
Edge (border). Bord, w. 
Eel. Anguille, f. (French). Aal 

(German) . 

Sea eel. Congre, m. 
Eelpout. Burbot, m. ; Barbote, /. 

( French ) . Aalraupen. ( German, 

plural). 
Eggs. Oeufs, m. (French). Eier 

(German). 

Boiled eggs. Oeufs a la coque. 

Easter eggs. Oeufs de Paque. 

Hard boiled eggs. Oeufs durs. 

Molded eggs. Oeufs moulds. 

Poached eggs. Oeufs poches. 

Scrambled eggs. Oeufs brouilles 
(French). Riihrei (German). 

Shirred eggs. Oeufs sur le plat. 



Snow eggs. Oeufs a la neige. 

Soft boiled eggs. Oeufs mollets. 

Egg dressing. A la poulette. 

Egg nogg. Lait de poule (French). 
Eiertrank ( German ) . 
Egg sauce. Sauce aux oeufs. 
" white. Blanc d'oeuf. 
" yolk. Jaune d'oeuf. 
" punch. Eier punch (German) . 
Egg plant. Aubergine, /. ; Melong^ne, 
f. (French). Eierpflanze (Ger- 
man). 
Egyptian. £gyptien-ne, adj. 
Elderberries. Graines de sureau, /. 

Elder wine. Vin de sureau. 
Elixir, m. filixir. 
Embers. Braise, f. ; cendre, /. 
Empress. ImpSratrice, f. 
Emptied. Vide, e, pa. p. 
Encrusted. Etacrotite, e, adj. 
Endive. Chicoree, /. Endivien, En- 

diviengemusse (German, plural). 
England. Angleterre, f. 
English. Anglais, e, adj. (French). 

Englischer ( German ) . 
Entertainer. Amphitryon, m. 
Entertainment. Reception, f. Fete, 

f. ; Festin, m. ; Banquet, m. 

Evening entertainment. Soiree, /. 
Entire. Entier, m. 
Entrails (of fish, etc.). Entrailles, 

/. ; Brouailles, jf. 
Entree. Entree, /. See explanation 

in French section. 
Epicure (one who wishes only the 

choicest). Gourmet, m.; Gastro- 
nome, m. ; Friand, m. 
Epicurean. £picurien-ne, adj. 
Escarole. E^carole, /. 
Eschalots, fichallottes, f. (French). 

Schalotten (German). 
Essence. Essence, f. 
European. Europeen-ne, adj. 
Ewe. Brebis, f. 
Evening. Soir, m. 
Exquisite. Recherche, e, adj. ; ex- 

quis-e. 
Extract. Extrait, m. 
Eye. Oeil, m. ; yeux (plural). 



MARTYN'IS MENU DICTIONARY 



100 



Faggot of savory herbs. Bouquet 

garni, m. 
Falcon. Faucon, m. 
False. Faux-sse, adj. 
Family. Famille, /. 
Fan. fiventail, m. 
Farina. Farine, /. Gries (German). 

Farina fritters. Beignets de far- 
ine (French). Griessschnitten 
(German). 
Farm. Ferme, /. ; Metairie, /. 
Farmer (style). Fermier-ere, adj. 
Fashion. Mode, f. (See SUjle.) 
Fast, fasting. Jeune, m. 

Fast-days. Jours d'abstinence. 
Jours de jeune. 
Fat. Graisse, /. 
Fat. Gras-se, adj. 
Father. Pere, m. 
Fawn color. Fauve, adj. 
Feast. Festin*, m. ; fete, /. 

Wedding feast. Noce, /. 
Feather. Plume, /. 
Fecul. F'ecule, /. 
Fennel. Fenouil, m. (French). Fen- 

chel (German) . 
Fenugreek. Fenugrec, m. 
Fermented. Fermente, e, pa. p. 
Fetticuce. Doncette, /. ; Mache, /. 
Fieldfare. Grive, /. 
Fifth. Quinte, /. 
Pig. Figue, /. (Fr&iich). Feigen 

(German, plural). 
Figpecker. Oiseau chypre, m. 
Figure. Forme, /. 
Filbert. Aveline, /, 
Filled. Rempli, e, pa. p. 
Fillet. Filet, m. (French). Lende 

(German). 
Filtered. Filtre, e, pa. p. 
Finger biscuits. Biscuits a la cuil- 

lere, m. pi. 
Fins (fish). Nageoires, f. 

Fins of flat fish. Barbe, /. 

Fins of a whale. Bras, m. 
Fine. Beau (hel before a vowel), 

m. Belle, /. ; Beaux, pi., adj. 



Fine (small). Menu, m. 

First fruits, etc. Primeurs. 

Fish. Poisson, m. (French). Fisch 

(Germa^i) . 

Fishbone. Arete, f. 

Fish chowder. Gericht von Fischen 
(German) . 

Fish eggs. Frai, m. 

Fish kettle. Poissoniere, /. 
Fisherman, fisherwoman. Pecheur, 

Pecheuse. 
Flag. Drapeau, m. ; pavilion, m. 
Flank (of beef or codfish). Flanc, 

m. ; flanchet, m. 

Thin flank (of veal or beef). Bav 
ette (/.) d'aloyau. 
Flask. F]acon, m. 
Flat. Plat, e, adj. 
Flavor. Gout, m. ; saveur, m. O) 

coffee, arome ; of icine, bouquet, 

fumet ; of game, fumet. 

High flavor. Haut gout, m. 

Spicy flavor. Arome, m. 
Flavored (with spicy or savory 

herbs). Aromatise, e, pa. p.; par- 
fume, e. 
Flavoring. Assaisonnement, m. 
Flavoring, adj. Assaisonnant, e, adj, 
Flawn. Flan, m. 
Flemish. Flamand, e, adj. 
Flesh. Chair, /. 

Flesh colored. Carng, e, pa. p. 
Flesh-days. Charnage, m. 
Fleshy. Charnu, e, adj. 
Flounder. Carrelet, m. 
Florentine. Florentin, e, adj. 
Flounder. Carrelet, m. Limande, /- 

(French). Flundern (German, 

plural). 
Flour. Farine, /. (French). Mehl 

(German). 
Flower. Fleur, f. 
Flower girl. Bouqueti§re, /. 
Fluke. Limande, /.; Plie, /. 
Fluted. Cannele, e, pa. p. 
Foamy, ficumant, e, adj. 
Folded. Plie, e, pa. p. 
Food. Nourriture, /. ; Alimenbi, /. 

pi. ■; provisions de bouche. 

Prepared food. Mets, m. 



110 



MARTYN'S MENU DICTIONARY 



Relating to foods. Alimentaire, 

adj. 
Foot. Pied, m. 

For. Pour (French). Fiir (Ger- 
man). 
Forcemeat. Farce, /. (French). 
Farce, Ftille (German). 

Forcemeat balls. Fleischpolster 
(German) . 

Broiled forcemeat. Griblette, f. 

Cooked forcemeat. Farce cuite. 

Fish forcemeat. Farce de poisson. 

Veal forcemeat. Farce de veau. 

Chicken forcemeat. Farce de vol- 
aille. 
Porequarter. Quartier de devant, m. 
Forest (style). Forestier-ere, adj. 
Foretaste. Avant-gout, m. 
Forget-me-not. Myosotis, m. 
Forgotten. Oublie, e, pa. p. 
Fork. Fourchette, /. 
Fountain. Fontaine, f. 
Fowl. Poule, /. (French). Huhn 

(German). 

Domestic fowl. Oiseau domestique 
oiseau de basse-cour, m. 

Fowl boiled in the stock pot. Poule 
au-pot, /. 
Frankfurt sausages. Saucisses de 

Frankfort (French). Frankfurter 

wiirstchen ( German ) . 
Fl-eezing. Gelant, e, refrigerant, e, 

adj. 
French. Francais, e, adj. (French) 

Franzosische ( German ) . 
Fresh, Frais, m., fralche, /., adj 

( Fren ch ) . Frisch ( German ) . 
Freshened. Rafraichi, e, pa. p. 
Fricassee. Fricassee, f. (French) 

Frikasee (German). 
Fricasseed. Fricasse, e, adj. 
Fried. Frit, e, adj. (French). Ge 

backen ( Germ an) . 
Fritter. Beignet, m. (French). Krap 

fen, Krusteln (German, plural). 
Frog. Grenouille, /. (French) 
Frosch (German). 

Frog's eggs. Frai, m. 
Frost fish. Tacaud, m. 
Frosting (for cakes). Glace, /. 
Froth, ficume, /. ; mousse, f. 



Frothy, ficumant, e, adj. ; mousse, e, 
mousseux-se (especially of wines). 

Frozen. Glace, e, pa. p. (French). 
Gefroren ( German ) . 
Partly frozen. Frappe, e, pa. p. 

Frugal. Frugal, e, adj. 

Fruit. Fruit, m. (French). Frucht. 
obst* (German). 

Flmit vinegar. Obst-Essig (German). 

Frumenty. Fromentee, f. 



Galangale (a spice). Galanga, m. 
Game. Gibier, m. (French). Wild 

(German) . 

Game (course on menu). Rot, 
Roti, m. 

Small game (such as partridges, 
grouse, pheasants, etc). Menu- 
gibier, m. 

Large game. Gros gibier. 
Game, adj. Wild (German). 

Game hash. Hachis de gibier. 
Gander. Jars, m. 
Garden balm. Baume, m. 
Gardencress. Cresson cultive, m. 

(French). Gartenkresse (Ger- 

man ) . 
Garden party. Fete champetre, f. 
Garden rue. Weinraute (German). 
Gardener (style). Jardinier-ere, adj. 
Garlic. Ail, m. Aulx, pi. (French). 
Knoblauch ( German ) . 

Garlic sauce. Aillade, f. 
Garnished. Garni, e, pa. p. 
Garnishing. Garniture, f. 
Gastronomist. Gastronome, m. 
Gelatine. Gelatine. /. (French). 

Gelatine (German). 
Geneva. Gen&ve, f. (French). Genfer 

(German) . 

Geneva (style). Genevois, e, adj. 
Genoa. Genes, /. 

Genoa (style). Genois, e, adj. 



MARTYN'8 MENU DICTIONARY 



111 



German (style). Allemand, e, ddj. 

Old German style. Tudesque, adj. 
Gherkin. Cornichon, m. (French). 

Pfeffer Gurken (German, plural). 
Giblets. Abats, m. Abatis, m. 
Gigantic. Titanique, adj. 
Gilt. Dore, e, adj. 
Gin. Geuievre, m. ; eau de vie de 
genievre. 

Holland gin. Genievre de Holland. 
Ginger. Gingembre, w. (French). 
Ingwer (German). 
Ginger snaps. Craquelins au ging- 
embre. 
Gingerbread. Pain d'epice, m. 
(French). Lebknchen (German). 
Girasole. Artichaut de Jerusalem. 
Gizzard. Gesier, m. 
Glass. Verre, m. (French). Glas 

(German) . 
Glaze. Glace (de viande), f. 

Half glaze. Demi-glace. 
Glazed. Glace, e, pa. p. 
Glossy. Lisse, adj. 
Gluten. Gluten, m. 
Glutton. Glouton, m. 
Gnu (antelope family). Gnou, m. 
Goat. Bouc, m. ; bisque, f. ; ch6vre, /. 
Young goat. Ohevreau, m. ; chev- 
rette, f. 
Gold. Or, m. 

Golden house stvle. A la maison 
d'or. 
"Golden Buck." Fondu au fromage 
aux oeufs poches (French). Kase- 
schnitte mit verlorenen Eiern (Ger- 
man). 
Good. Bon-ne, adj. 

"Good taste." Bon gout. 
Goose. .Jars, m. : oie. /. 
Brant goose. Oie dit Brant. 
Canada goose, cravat goose. Oie k 

cravate. 
Domestic goose. Oie domestique. 
Mongrel goose. Oie metisse, f. 
Snow goose, white Brant goose. Oie 

de niege. 
White fronted goose. Oie rieuse. 
Wild goose. Oie sauvage, /. ; oie 

des moissons. 
Young goose. Oison. tn. 



Goosebreast. Gansebrust (German). 
Goose giblets. Gilnseklein (German). 
Stewed goose giblets with blood. 
Giinseschwarz ( German ) . 
Goose liver. Foie-gras, m. (literally 
"fat liver," but nearly always sig- 
nifying "fat goose's liver"). Gan- 
seleber (German). 
Goose neck. Gansehals (German). 
Gooseberry. Groseille verte; groseille 
k maquereau (French). Stachel- 
beeren ( German ) . 
Gooseberry wine. Stachelbeeren- 
wein (German). 
Gormand. Gourmand, m. 
Goshawk. Autour, m. 
Gosling. Oison, m. 
Grape. Raisin, m. (French). Wein- 
trauben (German, plural). 
Muscadine grape. Muscat. 
Sour grapes, green grapes. Verjus, 
m. 
Grape fruit. Pamplemousse, f. 
Grape jelly. Raisiue, m. ; sapa, m. 
(French). Weinbeeren gallerte 
(German). 
Grape juice, unpressed wine, unfer- 
mented champagne. Treille, f.; 
Tocane, /. ; Mout, m. 
Grape-stone. Pepin, m. 
Grated. Rape, e, pa. p. ; gratte, e, pa. 
p. (French). Geschabt, Gerieben 
(German). 
Gratinated. Grating, e, x>ff- V- 
Gratings. Rapure, f. 
Giravy. Jus, m. (French). Sauce, 
Tunke (German). 
Strong gravy. .Jus, m. ; fond, m. 
Wliite gravy. Fond blanc. 
With gravy. Au jus. 
Cooked with gravy. Au gras. 
Gray. Gris, e, adj. 
Grayling. Umble, umber, m. 
Grease. Graisse, f. 

Greased. Graisse, e, pa. p. 
Great deal, great many. Beaucoup. 
Greek (style). Grec-que, adj. Hel- 

lenique, Tliessalien-ne, adj. 
Green. Vert, e, adj. 



112 



MARTYN'S MENU DICTIONARY 



With green sauce. Au vert ; Vert 
pre. 
Greengage. Reine claude, /. 
Greenish. Verdatre, adj. 
Green peas. Pois nouveaux, m. pi. 
Green turtle. Tortue verte, /. 

{French). Sohildkrote {German). 
Grenadin. Grenadin, m. 
Gridiron. Gril, ni. 
Grilled. Grille, e, pa. p. ; cuit sur le 

gril. 
Gristle. Cartilage, m. ; tendon, m. 

{ French ) . Knorpel ( German ) . 
Grit. Fleurage, m. 
Ground. Broye, e, pa. p. ; moulu, e, 

adj. 
Grouse. Poule de prairie, /. ; tetras, 
.m.* ; tetras de prairie, m. {French). 
Birkhuhn ( German ) . 

Black grouse. Petit coq de bruy^re. 

Canadian grouse, spotted grouse. 
Gelinotte noire d'Amgrique. 

Hazel grou.se. Gelinotte des bois. 

Red grouse. Gelinotte d'Ecosse. 

"White grouse. Lagopede, m. and 
/. ; perdreau blanc, m. ; perdrix 
blanche, /. ; coq de neige*, m. 
Poule de neige*, /. 

Young grouse. Grianneau, m. 
Gruel. Brouet, m. 
Gudgeon. Goujon, m. 
Guinea fowl, guinea hen. Pintade 

{French). Perlhuhn {German). 
Gull. Mauve, /. 
Gum paste. Pastillage, f. 
Gumbo. Gombo, gombaut, m. 
Gypsy (style), a la zingara ; a la 

gitana. 



H 



Haddock. Eglefin, aigrefin, m. 

{French). {Aiglefin and aeglefin 
not correct.) Schellfisch {Ger- 
man). 
Dried haddock. Merluche, /. 



Half. Demi, e, adj. {French). Halb 

{German) . 
Halibut. Fletan, m. ; grand fletan, m. 

{ Fren ch ) . Heilbut ( German ) . 
Ham. Jambon, m. {French). Schin- 

ken {German). 

Ham mousse. Mousse de jambon. 

Small ham. Jambonneau, m. 
Hamburg. Hambourg, m. 

Hamburg (style). Hambourgeois,. 
e, adj. 
Hamper (small). Bannette, f.; man- 

nette, /. 
Hanover (style). Hanovrien-ne, adj. 
Hard. Dur, e, adj. 

Hare. Lievre, m.; base, /. {French). 
Hasen {German, pi.) 

Jugged hare. Civet, m. ; civet de 
levraut au sang {French). Ha- 
seupfeffer ( German ) . 

Hares (tamej. Kaninchen {Ger- 
man). 

Young hare. Levraut, m. 
Harem. Harem, m. 
Harlequin. Arlequin, m. 
Harvest. Moisson, m. : Recolte, /. 
Hash. Hachis, m. {French). Hack- 

sel {Gei'man) . (Put after word, as 

Wildhacksel. game hashj. 

Hashed. Hache, e, pa. p. 
Haslets. Fraisure, /. Fraisure 

d'agneau, lamb's haslets or lights. 
Hasty. Hatif-ve, adj. 
Hasty pudding. Bouillie, f. 
Haunch (saddle). Cimier, w. 

{French) . Ziemer ( German ) . 
Haunch (bone). Coxal, m. 
Havana, (style), Havanese, Havanais, 

e, adj. 
Havre (style). Havrais, e, adj. 
Hawthorn. Aubepine, /. 
Hazel-hen. Gelinotte, /. ; Poule de 

bois. 
Hazelnut. Aveline, f. ; noisette, /. 
Head. Tete, /. (as tete de veau,ca\i's 

hea d ) . Kop f {G erm a n ) . 
Headcheese. Fromage de pore, m. 

{French). Presskopf, Schwarten- 

magen, Sulze {German) . 
Headwaiter. Maitre d'hotel, m. ; 

premier garQon ; majordomo, m. 



MARTYN'S MENU DICTIONARY 



113 



Heady. Capiteux-euse, adj. 
Health. Sante, /. 
Heap. Tas*, m. 
Heart. Coeur, m. 
Hearth. Atre, m. 
Heated. Chauffe, e, 2^^- P- 

Heated over. Rechauffe, e, pa. p. 
Heath. Bruyere, /. 
Heath cock. Coq de bruyfere, m.; 

Faisan noir, m. (French). Auer- 

hahn (German). 
Heifer. Taiire, /. 
Helvetian. Helvetien-ne, adj. 
Hen. Poule, /. ; geline, /. 

Young hen. Poulette, /. 
Herb. Herbe, /. (French). Krauter 

(German, plural). 

Fine herbs. Fines herbes, /. 

Flavoring herbs. Aromates, m. 
Herring. Hareng, m. (French). 
Heringe (German). 

Freshly cured herring. Saurin, m. 

Frickled herring. Frigard, m. 

Pickled herring. Hareng maring. 

Rolled up pickled herring. Roll- 
mops (German). 

Smoked herring. Hareng saurt, m. 
(French). Buckling (German). 
Hickory. Hickory, m. 
Hidden. Cache, e, adj. 
High (well seasoned). Haut, e, adj. 
Hindquarter. Quartier de derridre, 

m. 
Hodge podge, or hotch potch. Hoche- 

pot, m. 
Hog-pudding. Cochonaille, f. 
Holland (style). Hollandais, e, adj. 
Holland punch. Holliindischer Punch 

(German). 
Home (style). Menagere (k la), f. 
Honey. Miel, m. (French). Honig 

(German). 

Sweetened with honey. Emmiell^, 
e, pa. p. 

Honey comb. Gaufre, m. 

Honey and vinegar. Sour honey. 
Oxymel, m. 

Honey cakes. Lebkuchen (Ger- 
man). 

Honey jumbles. Lekerli (German). 
Honeycomb. Rayon de miel, m. 



Honeyed, honey-like. Mielleux-euse, 

adj. 
Hops. Houblons, m. (French). Hop- 
fen (German). 
Horehound. Marrube, m. ; ballotte, if. 
Horn of plenty. Corne d'abondance. 
Horse radish. Raifort, m. (French). 

Meerrettig ( German ) . 
Host. Amphitryon, m. (at a feast) ; 

aubergiste, m. and /. (at an inn) ; 

bote, m. (at a hotel or private 

house ) . 
Hot. Chaud, e, adj. 

Hot dishes. Plats chauds. 
Hotel. Hotel, m. 
Hothouse. Serre, /. 
Hour. Heure, f. 

At all hours, k toute-heure. 
House. Maison, /. 
Houseleek. Barbe de Jupiter, /. 
Housewife. Bonne femme, /. 
Huckelberry. Airelle, f. (French). 
Heidelbeeren ( German) . 

Huckelberry wine. Heidelbeerwein 

(German). 
Hundred. Cent. 

Hungarian (style). Hongrois, e, adj. 
Hunter. Chasseur, m. ; giboyeur, w. 
Huntress. C'hasseuse, Chasseresse, /. 
Husk. Cosse, /. 
Hussar style, a la hussard. 
Hygienic. Hygienique, adj. 
Hyssop. Hysope, hyssope, /. 



Ice, ice cream. Glace, f. 

Ice cream. Gefrorenes (German) . 

Iced. Glac6, e, pa. p. 

Icing. Glace, /. 

Icing sugar. Sucre a glace, m. 
Imperial. Imperial, e, adj. 
Improvised. Improvise, e, adj. 
In. (1) a. as a la mode de, in the 
style of. 



114 



IIARTYN'S MENU DICTIOyARY 



(2) a, as a VhuHe, in oil. 

(3) en, as en tasses, in cups. 
In. In (German). 

Indian, East Indian (style). Indien- 
ne, adj. A I'lndienne. 

Indian meal. Mais jaune, m. 

Inn. Auberge, /. (small hotel) ; cab- 
aret, m. (when more of a wine house 
or beer house) ; caravanserai, cara- 
vanserail (an inn for travellers — 
used principally in the east). 
Wayside inn. Une auberge sur la 
route. 

Innkeeper. Aubergiste, m. f. ; buve- 
tier-ere (wine house or beer 
house) ; cabaretier-&re, m. f. (wine 
house or beer house). 

Invalid. Invalide, m. 

Ionian. lonien-ne, adj. 

Irish. Irlandais, e, adj. 

Isabella (style), a I'Isabelle. 

Italian. Italien-ne, adj. 

Italian paste. Pate de Genes; pate 
d'ltalie, /. 



Jacket (of potato). Chemise, f. 
Jacobin (style). Des Jacobins, m. 
Jam. Confiture, f. 
Japanese (style). Japonais, e, adj. 
Java (style), Javanese. Javanais, e, 

adj. 
Jawbone. Machoire, f. 
Jelly. Gelee, f. (French). Gallert, 

Sulz (German) . 
Jew's mallow (an Egyptian pot herb). 

Corette. f. 
John Dory (a sea fish resembling the 

bleak). Dorade ; dourade, f. 
Joint (of meat). Grosse-piece, f.; 

piece de resistance. 



Jowls. Abajoues, /. ; Joues (de 
cochon ) . 

Jugged. En terrine ; Terrine, e, pa. p. 

Juice. Jus, m.; Sue, m. (French). 
Saft (German). 
With juice. Au jus. 

Juicy. Juteux-se ; succulent, e, adj. 

Juniper berries. Grains de genievre 
(French). Wachholderbeeren (Ger- 
man ) . 

Jura cheese. Vacherin, vachelin, m. 



K 



Kale. Chou vert, m. ; chou frise, m. 

Sea kale. Chou marin, m. 
Kangaroo. Kangurou, kauguroo, m. 
Karthusian. Chartreux-se, adj. 

( French ) . Karthauser ( German ) . 
Kernel. Noyau, m. 
Kettle. Bouilloire, f. ; bouillotte, /. ; 
chaudron. m. 

Double kettle. Bain-marie, m. 

Steam kettle. Marmite a vapeur. 
Kettle roast. Braten im topf ; Schmor- 

braten (German). 
Khedive (of Egypt). Khedive, w. 
Kid. Biquet, m. ; biquette, f. ; chev- 

rette, /. 
Kidney. Rognon, m. (French). Nieren 

(German, plural). 
King. Roi, m. 
Kingfish. Umbrine. 
Kingfisher. Alcyon, m. ; oiseau a col' 

lier, m. 
Kisses (a kind of sweets). Baisers, 

m. (French). Kiissen (German). 
Kitchen. Cuisine, /. 
Kneaded. Mani6, e, pa. p. ; petri, e ; 

brie, e : travaille, e. 
Knife. Couteau, m. 
Knuckle. Jarret, m. 
Kohlrabi. Chourave, m. 



MARTYN'S MENU DICTIONARY 



115 



Ladle. Louche, m. 

Lady. Dame, /. (French). Signora 

(Italian). 
Lady fingers. Biscuits a la cuillere. 
Lake. Lac, m. 
Lamb. Agneau, wr. (French). Lamm 

(German). 

Spring lamb. Agneau de lait ; ag- 
neau de printemps. 

Yearling lamb. Agneau tardif. 
Lamb fry. An English dish of lamb's 

liver, lights, etc. 
Lamb's fries. Amourettes, f. ; ani- 

melles d'agneau, f. (French). Lamm 

driisen (German). 
Lamb's lettuce. Doucette, f. : mache, f. 
Lamprey, lamprel. Lamproie, f. 

River lamprey, lampern. Lamproie 
de riviere. 

Sea lamprey. Grande lamproie. 
Laplander (style). Lapon-ne, adj. 
Lapwing. Vanneau, m. 
Lard. Lard, m. Saindoux, m. 

( French ) . Schmalz ( German ) . 

Leaf lard. Panne, f. 
Larded. Pique, e, adj. ; larde, e 

(French). Gespickt (German). 
Larding pork. Lard a piquer 

( French ) . Spickspeck ( German) . 

Freed from larding pork. Debarde, 

pa. p. 
Larding needle. Ecuille a piquer. 
Lardoon. Lardon. 
Large. Large, prodigieux, adj. 
Lark. Alouette, /. ; mauviette, /. 
Latticed. Grille, e, pa. p. 
Laurel. Laurier, m. 
Leaf. Feuille, f. 
Leafless. Defeuille, e, pa. p. 
Lean. Maigre, adj. 
Leaven. Levain, m. 
Leek. Poireau, m. 

House leek. Artichaut des toits. 
Leg. Cuisse, /. ; jambe, f. ; jambon- 

neau. m. (as. Jamhonneau de 

volaiUe ) . Keule ( German ) . 



Leg (haunch). Cuissot, m. ; cuisseau 

(as, Cuisseau de veau>, leg of veal). 

Leg of beef. Jarret de boeuf. 

Leg of lamb. Gigot d'agneau. 
Lemon. Citron, m. Limon, m. 

(French). Citrone, Limone (Ger- 
man). 

Candied lemon peel. Citronnat, m. 
(French). Citronat (German). 
Lemonade. Limonade, f. 

Effervescent lemonade. Limonade 
gazeuse. 
Lent. Careme, m. 

Lenten food. Viande de careme. 
Lentil. Lentille, f. (French). Linsen 

(German, plural). 
Lettuce. Laitue, /. (French). Kopf- 

salat (German) . 

Cos lettuce, Romaine, f. 
Licorice. Reglisse, /. 

Licorice water stick. Coco, m. 
Light (colored). Blond, e, adj. Clairet 

(of wine). 
Lights. Abats, m. pi. ; fraisure, /. 

(Also, though slang, mou, for lights 

or lumps of the calf or ox). 
Like (similar). See as. Wie (Ger- 
man) . 
Lily white. Lis, m. 
Lime (fruit). Citron, m. ; poncire*, 

m. 
Limoges (style). Limousin, e, adj. 
Lined. Chemise, e, pa. p. ; fonce, e. 
Linen (table). Linge (de table), m. 
Ling (a sort of codfish). Lingue, /. 
Liquid. Liquide, m. 
Liquor (liqueur). Liqueur, f. 
Lithuanian. Lithuanien-ne, adj. 
Liver. Foie, m. (French). Leber 

(German). 
Loach (fish). Loche, f.\ Lotte 

franc'he ; Lotte barbotte, f. 
Loaf (of bread), miche de pain; 

(of veal), pain de veau. 
Lobstpr. Homard, m. (French). (Do 

not omit e in front of this word — le 

homard, not Vhomard) . Hummer 

(Gennan). 

Spiny lobster. Langouste, /. 
Loin. Aloyau, m.; longe, /. (French). 



116 



MARTYN'S AiENU DICTIONARY 



Loin (and a few rack chops — of 
pork, etc.). fichinee, /. 
London. Londres, f. 
London (style). Londonnien-ne, adj. 
Lorraine jelly. Bar-le-Duc, m. 
Lota (fish). Lotte, f. 
Low. Bas-se, adj. 
Lozenge. Losange, m. ; pastille, f. 

Lozenge shape. Rhombe, w. 
Lukewarm, Attiedi, e, adj.; TiMe, adj. 
Lunch. Luncheon. Lunch ; dejeuner 

k la fourchette, m. 

Buffet lunch. Ambigu, m. 
Luxurious. Luxueux-ese, adj. ; volup- 

tneux-eu.se, adj. 
Lyons (style). Lyonnais, e, adj. 
Lyre bird, lyre pheasant. Oiseau lyre, 

m. 
Luxury. Luxe, m. 



M 



Macaroni. Macaroni, f. (French). 

Makaroni, Hohlennudeln (German). 
Macaroon. Macaron, m. (French). 

Makronen ( German ) . 
Mace. Macis, m. L'arille du mus- 

cadier, f. (French). Muskatbliithe 

( German ) . 
Macerated. Macere, e, pa. p. 
Mackerel, Maquereau, m. (French). 
Makrele (German) . 

Salt mackerel. Maquereau sal6. 
Madam. Madame, f. 
Madeira. Mad&re, m. 
Maecenas. M6c6ne, m. 
Magpie. Pie, m. and /. 
Maidenhair fern (used in olden times 

for flavoring). Capillaire, m. 
Maize. T'urquet, m. ; ble de I'lnde (or 

des Indes), de Turquie, d'Espagne. 
Mallard (the common wild drake). 

Malart, m. 
Malt. Malt, m. ; Dr^che, /. 



Maltese. Maltais, e, adj. 

Mamma. Maman, /. 

Man. Homme, m. 

Mangle (the fruit of the mangrove). 

Mangle, f. 
Mango. Mangue, /. 
Mangold. Blette, /. 
Mangold wurzel. Bette champetre. 
Manila (style). Manile, adj. 
Manioc. Oassave, /. 
Manna. Aeromel, m. 
Manner. Manifere, /. 
Manor. Manoir, ni. 
Mans (style). Manceau-elle, adj. 
Mantuan (style). Mantouan, e, adj. 
Maple syrup. Sirop d'erable. 
Maple .sugar. Sucre d'erable. 
Maraschino (cordial). Marasquin, 

m. 
Marbled, variegated. Marbre, e, pa. p. 

Marbled texture (of meat). Entre- 
larde. e, adj. 
March (month). Mars, m. 
March pane. Massepain, m. (French). 

Marzipan (German). 
Marine. Oceanique, adj. 
Mariner's style. A la mariniere. 
Marjoram (sweet). Marjolaine, /. 

Wild marjoram. Origan, m. 
Market. Marcho, m. 
Marmalade. Marmelade, /. (French). 

Marmalade Eingemachtes (Ger- 
man ) . 
Marquis, Marchioness. ^larquis-e. 
Marrow. Moelle, /. (French). Mark 

(Ger^nan) . 

Marrowbone. Os a moelle, m. 

Marrow-like. Moelleux-euse, adj. 

With marrow sauce. A la moelle. 
Marseilles (stj'le). Marsellais, e, arf/. 

(French). Marseiller (German). 
Marsh. Marais, m. 
Marshal. Marechal, m. 
Marshmallow. Fromageon, m. ; gui- 

mauve, /".* 
Master. Maltre, m. 
Masterpiece. Chef d'oeuvre, m. 
Matured (of meat). MortifiS, e, adj. 
May (month). Mai, m. 
May wine. Maiwein (German). 
Mayor. Maire, m. 



MARTYN'S MENU DICTIONARY 



117 



Mead. Hydromel, ?n. 
Meadow. Pr6, m. 
Meagre diet. Viande creuse. 
Meal (or dish). Mets, m. 

Course meal at a fixed price. Table 
d'hote, /. 

Evening meal. Abendessen (Ger- 
man ) . 

Meal (during a halt). Halte, f. 

Midnight meal after a fast day. 
Medianoehe, m. 
Meat. Viande, /, (French). Fleisch 

(German). 

"Dark meat" (game, etc.). Viande 
noire. 

Dark meat pudding, blood pudding. 
Boudin noir. 

Meat extract. Extrait de viande ; 
glace de viande (French). 
Fleischfextrakt ( German ) . 

Meat jelly. Aspic, m. 

Meat juice. Jus de viande. 

Meat loaf. Frikadelle (German). 

"White meat" (poultry, veal, etc.). 
Viande blanche. 

White meat pudding. Boudin blanc. 

Rolled meat. Roulade, f. 

Meat stock. Fond, m. 
Medallion (used as a name for small 

dainty dishes). Medallion, m. 
Medieval (style). Du moyen age. 
Mediterranean (style). Mediterran- 

neen-ne, adj. 
Medlar. Nefle, f. 
Medusa. M6duse, f. 
Megars. Meg^re, /. 
Mellow. Mur, e, adj. 
Melon. M61on, m. (French). Melone 

(German). 
Melted. Fondu, e, adj. 
Melting. Fondant, e, adj. 
Menu. Menu, m. 
^lerchant. Marchand, e, m., f. 
Mercury. Mercure, m. 
Meridional. Meridional, e, adj. 
Meringued. Meringue, e, adj. 
Meslin. Meteil, m. 
Mexican. Mexicain, e, adj. 
Mid-August. Mi-aoilt, f. 
Middling. Mediocre, adj. 
Mid-L-ent. Mi-careme, f. 



Midnight. Minuit, m. 

Milan (style). Milanais, e, adj. 

Mailander (German). 
Milet (style). Milesien-ne, adj. 
Military (style). Militaire, adj. 
Milk. Dait, m. (French). Milch 
(German) . 

Curdled milk. Caille, m. 
Tliickened milk. Bouillie, /. 
Millet. Hirse (German). 
Millionaire. Richard, m. 
Milt. Laitance, /. (French). Milz 

(German) . 
Mince pie. Pate de noel, m. 
Minced. Mince, e, pa. p. (French). 

G^ehackt ( German ) . 
Ministerial (style). Ministeriel-le, 

adj. 
Minnow. Veron, m. 
Minstrel. Menestrel, m. 
Mint. Menthe, /. 
Mirror. Miroir, w. 
Miss. Mademoiselle, f. 
Mr. Monsieur, m. ; sieur, m. 
Mixed. Mele, e, 2^^- P- ! melange, e ; 
mixte. 
Mixed (two or more kinds of vege- 
tables, fruit, etc.). Panache, e, 
pa. p. 
Mix with the hands. Manig, e, pa. p. 
Mixed drinks. Boissons melangges. 
Mixture. Melange, m. 
Mock. Faux, m., Fausse, f., adj. 
Modern. Moderne, adj. 
Moistened. Mouille, e, pa. p. 
Molasses. Melasse, f. 
Mold. Moule, m. (French). Form 

(German). 
Molded. Moule, e, pa. p. 
Monarch. Monarque, m. 
Money. Argent, m. 
Mongolian. Mongol, e, adj. 
Monk. Moine, m. 
Monk's beard (a kind of chicory). 

Barbe de capucin. 
Month. Mois, m. 
Moon. Lune, f. 
Moorish. Moresque, adj. 
Moose. £lan, m. 
Moril (a kind of mushroom). Morille, 



118 



MARTYW8 MENU DICTIONARY 



Morsel. Morceau, m. 

Mosaic. Mosaique, noun and adj. 

Moscow (style). Moscovien-ne ; Mos- 

covite, adj. 
Mother. Mere, /, 
Mottled. Bariole, e, adj. 
Mottoes. Cosaques, m. ; papillotes,* f. 
Mound. Mont, m. (French). Berg 

(German). 
Mountain. Mont, m.; Montague, /. 
Mountaineer (style). Montagnard, e, 

adj. 
Mountain cock, mountain grouse. Coq 

de bouleau ; coq de bruyere 

(French). Auerhahn (German). 
"Mountain oysters." See Lamb's 

Fries. 
.Mounted pieces. Pieces montees. 
Mouth. Bouche, /. 
Mouthful. Bouchee, f. 
Mugil. Muge, ni. 
Mugwort. Beifusz (German). 
Mulberries. Mures, f. (French). 

Maulbeeren ( German ) . 
Mulled wine. Chaudeau, m. (French). 

Gliihwein ( German ) . 
Mullet. Mulet, m. 

Red mullet. Rouget, m. ; mulet 
rouget. 
Muscalonge. Masque allonge. 
Muscovado. Moscouade. 
Mushroom. Champignon, m. (French). 

Champignons, Steinpilze ( German. 

plural) . 

Button mushroom. Mousseron, m. 

Common field mushroom. Agaric 
champetre ; champignon de 
prairie, 
Musketeer. Mousquetaire, m. 
Musk melon. Cantaloup, m.* : melon 

maraicher, m. ; melon musque. 
Muslin. Mousseline, f. 
Mussels. Monies, /. (French). 

Muscheln ( German ) . 
Must. Moitt, m. Surmout, m. 
Mustard. Moutarde, /. (French). Senf 

(German) . 

In mustard. Mit Senf (German). 
Mutton. Mouton, m. (French). Ham- 

melfleisch ( Gcrma n ) . 

Leg of mutton. Gigot. m. 



Rack, or "best end" of mutton. 
Carre de mouton. 



N 



Naiad (water fairy). Naiade, /. 
Nantes (style). Nantais, e, adj. 
Napkin (table). Serviette, f. 
Narcotic. Narcotique, adj. 
Nasturtium. Capucine. f. 

Pickled nasturtium. Ctipres capu- 
cines. 
National. National, e, adj. 
Natural. Naturel-le, adj. 
Nature. Nature, f. 
Navarre (style). Navarrais, e, adj. 
Neapolitan. Napolitain, e, adj. 
Neck. Cou : collet, m. (see also, rack). 

Back neck. Nuque, /. 
Nectar. Nectar, m. 
Nectarine. Brugnon, m. 
Neptune. Neptune, m. 
Nest. Nid, m. 

Bird's nest soup. See, nids de sal- 

angane (French). 
Netherlands (style). Neerlandais, e, 

adj. 
Nettle. Ortie, /. 
Neustrian. Neustrien-ne, adj. 
Nevers (style). Nivernais, e, adj. 
New. Neuf, ve, adj. : nouveau, elle. 
New Year's Cake. Eiserkuchen, Neu- 

jahrskuchen ( German ) . 
New Year's Eve punch. Kalter Syl- 
vester Punch (German). 
Nice (style). Nicois, e, adj. 
Night. Nuit, /. 
Nightingale. Rossignol, m. 
Nitre. Nitre, m. 

Nivernois (style). Nivernois, e, adj. 
Nonpareil. Nonpareil, le, adj. 
Noodles. Nouilles, f. (French). 

Nudeln (German) . 
Noou. ]Midi, m. 
Norman. Normand, e, adj. 



MARTYN'S MENU DICTIONARY 



119 



Normandy (a province of France). 

Normandie, /. 
North. Nord, m. 

Northern. Dii nord, m. 
Northeast. Nord-e.st, m. 
Nourishing. Alimeuteux, se, adj.; 

Nourricier, ere. 
Novelty. Nouveaute, f. 
Nubian. Nubien, ne, adj. 
Number. Numero, m. 
Numidian. Numide, adj. 
Nutmeg. Noix de muscade, /. 

( Fren oh ) . Muskatnuss ( German) . 
Nutritive. Nutritif, ve, adj. 
Nuts. Noix, m. (French). Niisso 

{German). 
Nymph. Nymph e, /. 



Oak. Chene, m. 

Oatmeal. Farine d'avoine, /. 

(French). Hafergriitze (German). 

Oatmeal gruel. Haferschleim (Ger- 
man). 
Ocean. Mer, /. : ocean, m. 
Oceanic. Oceanique, adj. 
October (month). Octobre, m. 
Of. De (singular) ; des (plural). 
Of. von (German). 
Officer. Officier, m. 
Oil. Huile, /. 

Okra. Gombaut, m. ; Gombo, m. 
Old. Yieux, vieille, adj. 

Old style. A la vieille. 
Olives. Olives, /. (French). Oliven 

(German) . 

Olive-hued. Olivatre, adj. 
Olive Oil. Huile d'olive (French). 

Oliven Oel (German) . 
Olympia. Olympe. m. 

Olympian. Olympien, ne, adj. 
Omelet. Omelette, /. (French). Eier- 
knchen ( German ) . 

Puff omelet. Omelette soufflee. 
On. Sur (as, anchois snr canapes). 



One. Un, une (French). Ein (Ger- 
man). 
Onion. Oignon, m. (French). Zwie- 
bel (German) . 

Puree of onion.s (served with vari- 
ous kinds of meat entrees). Sou- 
bise. 
Opaline. Opalin, e, adj. 
Opera. Opera, m. 

Orache. Arroche, f. Bonne-dame, f. 
Orange. Orange, /. (French). Apf el- 
sine ( German ) . 
Orange cup. Pomeranzen-Bowle 

(German) . 
Orange flower. Fleur d'oranger. 
Orange flower water. Eau de fleur 

d'oranger. 
Candied orange peel. Orangeat, m, 
Seville orange. Bigarade, f. 
Orange sherbet. Sorbet a I'orange 
(French). Sorbet von Apfel- 
sinen (German) . 
Orange-colored. Orange, e, adj. 
Orangeade. Orangeade, /. 
Ordinary. Ordinaire, adj. 
Orient. Orient, m. 
Oriental. Oriental, e, adj. 
Original. Original, e, adj. 
Ornament. Ornament, m. 
Ornamented. Historie, e, adj.; Orna- 

mente, e*. 
Ortolan. Ortolan, m. 
Osprey (sea eagle). Huard, m. 
Ostend (style). Ostendais, e, adj. 
Ostrich. Autruche, /. 
Outdoor. En pleine terre. 
Oval. Ovale, adj. 
Oven. Four, m. 
Owl. Hibou, m. 
Ox. Boeuf, ni. 

Ox-palate. Palais de boeuf. 
Ox-tail. Queue de boeuf (French). 

Oschsenschwanz ( German ) . 
Ox-tongue. Langue de boeuf 
(French). Ochsenzunge (Ger- 
man). 
Oyster. Huitre, /. ; (French). Aus- 
tei-n ( Germ a n , plural ) . 
Oysters on half shell. Huitressur- 
coquilles. Huitres a I'ecaille. 
Oyster plant. Salsifis, m. ; Scorson- 



120 



MARTYN'S MENU DICTIONARY 



ere, /. (French). Sehwarzwurzeln, 
Skorzonern (German). 



Pagoda. Pagode, f. 

Pair (of partridges). Pariade, /. 

Palace. Palais, m. 

Palate (of mouth). Palais, m. 

Pale (of wine). Clairet, m. adj. 

Palermo (style). Palermitain, e, adj. 

Palm Sunday. Paques fleuries, f. 

Pan. Pogle, /. (French). Pfanne 

(German). 

Deep pan. Bassine, /. 
Pancake. Cr6pe*, /. ; Pannequet 

(French). Pfannkuchen (German, 

plural). 
Panfish. Fr6tin, m. ; Poissonaille, f. 
Papaw (South American fruit). 

Papaye, f. 
Paper. Papier, m. 

With paper frills. Papillote, e, adj. 
Paradise. Paradis, m. 
Parboiled. Blanchi, e, pa. p. 

(French). Abkochen (German). 
Paris (style). Parisien-ne, adj. 

(French). Pariser (German). 
Parmesan, adj. De Parme. 
Parmesan cheese. Parmesan, m. 
Parnassus. Parnasse, m. 
Parrot fish. Bec-de-perroquet, m. 
Parsley. Persil, m. 

Mountain parsley. Selin, m. 

Water parsley. Ache d'eau, /. ; 
berle, f. (French). Petersilie 
(German). 

"Sprinkled with parsley. Persille, >3, 
adj. 

Parsley sauce, parsley seasoning. 
Persillade, f. 
Parsnip. Panais, m. (French). Pas- 

tinake (German). 



Partridge. Perdrix, /. ; perdrices, plur. 

(French). Rebhuhn, Haselhuhn 

(German) . 

Common or gray partridge. Perdrix 
grise. 

Red partridge. Bartavelle, f. 

Red legged partridge. Perdrix 
rouge. 

Young partridge. Perdreau, m. 
Passover. Paque, /. 
Paste. Pate, /. (French). Teig (Ger- 
man). 
Pastil. Pastille, /. 
Pastry. Patisserie, f. 
Pastry bag. Poche, /. 
Pastrycook. Ptitissier, m. 
Patagonian. Patagon-ne, adj. 
Patate. See Batate. 
Patron. Patron-ne, m. f. 
Patty. Pate, m. (French). Pastet- 

chen (German, plural). 

Small patty. Bouchee, /. 
Pea. (See Peas.) 
Peach. Peche, f. (French). Pfirsich 

(German). 

C!ling stone peach. Alberge, /. 

Early Anne peach. Avant-p^che, m. 

Hot house peach. Peche de serre, f. 
Peach bowl (cup). Pfirsich-bowle 

(German). 
Peach sherbet. Sorbet von Pfirsichen 

(German). 
Peacock. Paon, m. Paonne, /. 

(French). Pfau (German). 
Peacock like. Paon6, e. adj. 
Peanut. Arachide, f. 
Pear. Poire, /. (French). Birne (Ger- 

m an ) . 

Bartlett pear. St. Germain, m. ; 
tout-bonne, /. 

Bergamot pear. Mouille bouche, f. 

Choke pear. Poire d'angoisse, f. 

Early pear. Hativeau, m. 

Musk pear. Muscadelle, f. 

Russet pear. Rousselet, m. 

Soft pear. Poire molle. 

Winter pear. Poire d'hiver. 
Pearl. Perle, f. 
Pearl hen. Oiseau d'Afrique, m. ; 

pintade, f. 
Pearled. Perle, e, pa. p. 



MARTYN'S AfENU DICTIONARY 



121 



Peas. Pois, m. (French). Erbsen 

(Gennan). 

Chick peas. Chiches, /. (French). 
Garbancos ( i^panish ) . 

Early peas. Pois hatifs. 

Field peas. Pois des champs. 

Gray peas. Pois gris. 

Green peas. Petits pois. 

Split peas. Pois casses. 

Sweet peas. Pois goulus ; mange- 
tout, m. 
Peasant (.style). Paysan-ne, adj. 
Peccary. Pecari, m. 
Pedestal. Piedestal, m. ; socle, m. 
Peeled. Epluche, e, pa. p. ; monde, 

e (of almonds, etc.). 
Pegasn.s. Pegase, m. 
Pelican. Pelican, m. 
Penny-royal. Pouliot, m. 
Pennsylvania (style). Pennsylvanien- 

ne, adj. 
Pentecost. Pentecote, f. 
Pepper. Poivre, m. (French). Pfeffer 

(German) . 

Peppers (in the whole condition). 
Piments, m. 

Cayenne pepper, red pepper. Poivre 
de Cayenne, poivre rouge (French). 
Spanischer Pfeffer (German). 

Guinea pepper. Carive, m. 

Crushed whole white pepper. Mig- 
nonette, /. 

Pepper sauce. Poivrade, /. 
Pepper pot. Pot poivre. 
Pepper wort, pepper grass. Cresson 

a.lenois. m. Chasse-rage, f. 

(French ) . Pfefferkraut ( German). 
Peppered. Poivre, e. 
Perch. Perche, f. (French). Barsch 

(German) . 

Sea perch. Bars, m. 
Perfect. Parfait, e, adj. 
Perfume. Parfum, m. 
Perseus. Persee, m. 
Persian. Persan, e, adj. 
Peruvian. Peruvien-ne, adj. 
Petrel. Oiseau de St. Pierre, m. 
Pewit. Vanneau, w,. 
Pheasant. Faisan, m. ; faisane, f. 

(French). Fasan (German). 

Golden pheasant. Faisan dor§. 

Young pheasant. Faisandeau, m. 



Phoenix. Phenix, m. 

Phosphate (with). Phosphate, e, ad;. 

Picallili. Picalilli, m. 

Pickerel. Brocheton, m. (French). 

Grashecht ( German). 
Pickle. Saumure, f. ; marinade, /. ; 
vinaigre epice, m. 

Mixed pickles. Variantes, /. 

Pinmoney pickles. Poucettes, /. /jZ. 
Pickled. Confit, e (French). Einge- 

macht (German). 

Pickled (sweet). Conserve, e, pa. p. 

Pickled (sour). Marine, e, pa. p.; 
saumure, e, adj. 
Pickled meat. Pokelfleisch (German). 
Pie. Meat, pSte, m. tiweet, torte, 

tourte, /. (French). Pastete (meat 

and game) (German). 
Piece. Pi6ce, /. 

Piedmont (style). Piemontais, e, a<fy. 
Pig. Cochon, m. 

Little pig. Cochonnet, m. 

Suckling pig. Cochon de lait. 
Pigeon. Colombe, f . ; Coulon, w. ; 

pigeon, m. (French). Tauben (Ger- 
man, plural). 

Bantam pigeon. Pigeon pattu. 

Cornfed pigeon. Pigeon engraisse. 

Pouter pigeon. Pigeon grosse gorge. 

Rock pigeon. Pigeon de rocher. 

Wild pigeon. Pigeon ramier. 

Wood pigeon. Pigeon massart ; 
pigeon biset. 

Young pigeon. Pigeonneau, m. 
Pignut. Chntaigne de terre. 
Pike. Brochet, m. (French). Hecht 

(German). 

Wall-eyed pike. Sandre. 
Pineapple. Ananas, /.* ; bromelie, f. 

( Fren ch ) . Ananas ( German ) . 

Pineapple cup. Ananas-Bowle 
(German). 

Pineapple sherbet. Sorbet a I'An- 
anas (French). Sorbet von 
Ananas (German). 
Pintado. Pintade, f. 
Pintail. Pilet, m. 
Piquant. Piquant, e, adj. 
Pisa (style). Pisan, e, adj. 
Pistachio nut. Pistache, /. 
Plaice. Plie, /.* ; Plie franche. 



122 



MABTYN'S MENU DICTIOyARY 



Plain. Natiirel-le, adj. ; uni, e ; Bour- 
geois, e {French). Elinfach (Ger- 
man). In natiiralibus (Latin). 
Plain cooking. La cuisine bour- 

geoise. 
In plain or simple style. Au nat- 
urel ; a la bourgeoise. 

Planked. Planche, e, pa. p. 

Plate. Assiette, /. (French). Teller 
( German ) . 
Plates (service). Vaisselle, /. 

Plateful. Assiettee, /. 

Plebeian. Plebeien-ne, adj. 

Plover. Pluvier*, m. : vanneau, m. 
Golden plover. Pluvier dore. 
Yellow leg plover. Pluvier a pattes 
jaunes. 

Plucked. Deplume, e, pa. p. ; plume, 
-e 

Plum. Prune, /. 

Damson plum. Damas, m. 
Dried plum. Pruneau, m. 
Orleans jDlum. Prune de Mon,sieur, 
m. 

Plume. Aigrette, f. ; panache, m. 

Plumed. Emplume, e, pa. p. 

Plump. Dodu, e, adj. ; gras-se. 

Pochard. Oiseau niais, m. 

Pocket. Poche, /. 

Pod. Robe, /. 

Point (tips of vegetables, as aspar- 
agus, etc.) Pointe, /. (Pointes 
d'asperges). 

Polish (style). Polonais, e, adj. 

Pomegranate. Balauste, f. ; grenade, /. 

Poppy. Pavot, m. Coquelicot, w. 
(»S*t'c French). Mohn (German). 

Porgy. Sargus, m. 

Pork. Pore, m. (French). Schweine- 
fleisch (German). 
Fresh pork. Pore frais. 
Jellied pork. Siilze von Schweine- 

fleisch (German). 
Lean salt pork. Petit sale. 
Salt pork. Pore sale ; lard sale. 
Pork chops. Cotelettes de pore. 
Pork rind. Cbuenne de lard 
( French ) . Speckschwarte ( Ger- 
man). 
Strip of salt pork used for larding. 
Lardon, m. 



PoiTidge. Brouet, m. ; gruau*, m. 

Porringer, ficuelle, /. 

Port. Port, m. 

Port wine. Vin d'Oporto, m. 

Portion. Piece, /. ; portion*, /. 

Large portion. Abat-faim, m. 
Portuguese. Portugais, e, adj. 
Pot. Pot, m. 

China or earthern pot. Terrine, /. 

Porridge pot. ^Nlarmite, /. 

Roast pot. Estouffade, /. 

Soup pot. Potager, m. 

Stock pot. Marmite, /. 
Potato. Pomme de terre, f. (French). 
For menu purposes, usually writ- 
ten pomme or pommes, pi. (omit- 
ting de terre). Kartoffln (Ger- 
man, plural) . 

Peach blow potato, red kidney 
potato. Vitelotte, i. 
Potted. Terrine, e, pa. p. ; en terrine. 
Poultry. Yolaille. /. 

Poultry (a.s menu course). Roti. 
Pounded. Pile, e, pa. p. (French). 

Gestampft (German). 
Poutargue (pickled spawn of fish). 

Poutarge. /. 
Powder. Poudre, /. 
Powdered. Poudre, e, pa. p. ; sau- 

poudre, e, adj. 

Powdered with flour. Farine, e, 
adj. 
Prairie chicken. Tetras, m. (French). 

Feldhuhn (German). 
Prairie dog. Spermophile, m. ; mar- 

motte-leopard, /. 
Prawn. Crevette, f. 
Preserve. Conserve, m. 
Preserved. Confit, e, adj. (French). 

Eingemacht (German). 
President. President, m. 
Pressed. Presse, e, pa. p. 
Pretty. Joli, e, adj. 
Price. Prix, m. 
Prince. Prince, m. Monseigneur, m. 

(French). Prinz (German). 

Princely (style). Pvincier-ere, adj. 
Princess. Princesse, /. 
Professor. Professeur, m. 
Provence (style). Provencal, e, adj. 



MARTYN'S MENU DICTIOyARY 



12r 



Prunes. Priineaiix, m. pi. Prunes 

s6ches, /. pi. {French). Z\yetschen 

{German) , 
Prussia. Pi-usse, /. 
Prussian (style). Prussien-ne, adj. 
Ptarmigan. Liigopede, m. ; Oiseau de 

neige, m.; Perdrix de neige, /.; 

Poule de neige, /. 
Ptisan (decoction of barley). Ptisane, 

f. 
Publican. Buvetier, m. 
Pudding. Ponding, m. 
Puffs (cream). Choux a la creme 

( French ) . Windbeutel ( Germa n ) . 
Puff paste. Feuilletage, m. Pate 

feuilletee {French). Blatterteig 

{German) . 

Of puff paste. Feuillete, e, adj. 

Puff paste trimmings. Rognures de 
feuilletage. 
Puffed. Souffle, e, pa. p. 
Pulled. Tire, e, pa. p. 
Pullet. Poulet, m. 

Fattened pullet. Poularde, /. (See 
French.) 
Pulp. Pulpe, /. 
Pumpkin. Citrouille, f. ; potiron, m. 

{ French ) . Kiirbis ( German ) . 
Punch. Ponche, m. ; punch, m. 
Pure. Pur, e, adj. 
Puree. Puree {French). Gemiise- 

brei {German). 
Purified. Clarifie. e, pa. p. ; Epure, e ; 

filtre, e ; purifie, e ; raffine, e. 
Purslane (purslain). Pourpier, m. 

{ Fren eh ) . Portulak ( German ) . 
Pyramid. Buissbn, m. ; monceau, m. ; 

pyramide, /. 
Pyrenees (style). Pyreneen-ne, adj. 



Young quail. Cailleteau, m. 
Quart. Quarte, f. 
Quarter. Quartier, m. As, quartier 

d'agneau, quarter of lamb. 
Quartered. Ecailele, pa. p. 
Queen. Reine, /. 
Quick. Vite, adj. {French). Schnell 

( German ) . 
Quince. Going, m. {French). Quitte 

{German) . 



Quail. Gaille, /. {French). Wachtel 
{German) . 
Virginian quail. Colin, m. 



Rabbit. Lapin, m. {French). Kan- 

inchen {German). 

Young rabbit. Lapereau, m. 

Rabbit stew. Gibelotte, f. 
Rack (of meat). Garre, m. 
Radish. Radis, m. {French). Rettig 

{German). 
Radish plate. Ravier, m. 
Ragout. Pfeffer {German) — put after 

word as Hasenpfeffer, ragout of 

hare. 
Rallbird. Rale, m. 
Raiubow-hued. Irise, e, adj. 
Raisin. Raisin sec, m. (French). 

Rosinen {German, plural). 
Ramekin. Ramequin, m. 
Range. Fourneau, m. 
Rare. Saignant. e, adj. 
Rarebit. See Welsh Rarehit. 
Rasher (of bacon). Tranche de lard, 

f. 
Raspberry. Framboise, /. {French). 
Himbeeren {German, plural). 
^Yith raspberry flavor. Aux fram- 

boises ; framboise, pa. p. 
Raspberry vinegar. Yinaigre de 
framboi.se {French). Himbeer- 
essig {German) . 
Rasped. Rape, e, pa. p. 
Raspings of bread. Chapelure, f. ; 

panure, f. 
Rat. Rat, m. ; rate, /. 



124 



MARTYR'S MENU DICTIONARY 



Raw. Brut, e, adj. ; cru, e, adj. 

(French). Roth (German). Brut 

though is never used of meats or 

cooking. 
Recooked. R6chauffe, e, adj. 
Red. Rouge, adj. (French). Rot 

(Get man). 
Redressed. Rechauffe, e. 
Reduced. Reduit, e, pa. p. 
Reed bird. Bruant, m. ; ortolan, m. : 

mesange-moustache, m. 
Reed bunting. Oiseau des joncs, m. 
Refreshing. Rafralchissant, adj. 
Refreshment room. Buffet, m.: 

buvette, f. 
Refrigerated. Refrigere, e, pa. p. 
Regarnished. Regarni, e, pa. p. 
Regency. Regence, f. 
Regent (style). Regent, e, adj. 
Reims (style). Remois, e, m., f. adj. 
Reindeer. Caribou, m. ; renne*, m. 
Relish. Gout, m. 
Relishes. Hors d'oeuvre, pi. 
Remove. Releve, m. See explanation 

in French section. 
Renaissance. Renaissance, f. 
Rennet. Caillette, f. ; Azy, m. ( See 

French.) 
Repast. Repas, m. 
Republic. Republique, /. 
Restaurant. Restaurant, m. 
Restaurant keeper. Re.staurateur, m. 
Revel. Fete, f. 
Rhine wine. Vin du Rhin. 
Rhone wine. Vin du Rhone. 
Rhubarb. Rhubarbe, /. (French). 

Rhabarber (German). 
Rib. Cote, f. 

Rib steak. Cote de boeuf. 
Ribbon. Ruban, m. (French). Band 

(German) . 

In ribbons. En rubans. 

Ribbon-like. Rubang, e, pa. p. 
Rice. Riz, m. (French). Reis (Ger- 

man). 

Rice flour. Farine de riz (French). 
Reismehl (German). 
Rice bird. Oiseau de rizi&re, m. 
Rich. Riche, adj. 
Riches. Richesse, f. 
Rinsed. Rince, e, pa. p. 



Ripe. Milr, e, adj. 
Ripened. Aofite, e, adj. Muri, e*. 
Risotto. Risot, m*. ; risotto, m. 
River.' Riviere, /. 

Roach (a sweet water fish). Gar- 
don, m. 
Roast (course on menu). Roti, m. : 

rot, m. See explanation in French 

section. 

Small roast birds. Menu rot, m. 

Roast, roasted, adj. Roti, e, pa. p. 
{French). Braten (German) — 
put after, as gansehraten, roast 
goose. 

Roasting pan. Rotissoire, /. ; plaque 
a rotir. 
Robin. Rougegorge, m. 
Rocambole. Ail d'Espagne. 
Rock. Rocher, m. 
Rocket (salad herb). Roquette, f. 
Rod. Baguette, f. 
Roe. Frai, m. (French). Rogen 

(German, plural). 

Soft roe. Laitance, /. 
Roebuck. Chevreuil. 

Young roe. Chevrillard, m. 
Roll (meat). Roulade, f. (French). 
Gerolltes Fleisch (German). 

Pork rolls. RoUchen von Schweine- 
Fleisch (German). 
Rolls (bread). Petits paias, m. 

( Fren ch ) . Semmel ( German ) . 
Rolled. Roule, e, pa. p. (French). 

Gerollt (German). 
Roman. Romain, e, adj. 
Roots. Racines, /. 
Rose. Rose, f. (French). Rosen 

(German, plural). 

Ornamented with roses. Rosace, e, 
adj. 

Rose-hued. Ros6, e, adj. 
Rosemary. Romarin, m. 
Rouen (style). Rouennais, e, adj. 
Roumanian. Roumain, e, adj. 
Round (of beef, etc.), round slice. 
Rouelle, f. 

Top round (of beef). Noix, f. 
Royal. Royal, e, adj. 
Rum. Rhum, m. (French). Zucker- 

branntwein (German). 



MARTYN'H MENU DICTIONARY 



125 



Rump. Culottc, f. 

Chicken rump. Sot-l'y-laisse (col- 
loquial), m. 
Runic. Runiquo, adj. 
Rural. ChampOtre, adj. 
Russian. Ru.sse, adj. (French). 

I{us.sische ((lerman) . 
Rustic. Rustiquo, agreste, adj. 
Rye, Soiglo*, m. Ble seigle, m. 

( French ) . Itoggen ( German ) . 
Rye bread. Pain de seigle, m. 

(French). Roggenbrot (German). 



Saddle. Dos, m.; selle*, /. (French). 

Riicken (German). 
Saffron. Safrnn, m. (French). 
Sago. Sauge, /. 

Sprig of sago. Brin de sauge. 
Sago. Sagou, m. (French). Sago 

(German). 
Sailor. Matelot, m. 

Sailor (stylo). A la matelote. 
St. John's Bread (Carob bean). 

Caroube or Ca rouge, /. 
St. Malo (stylo). St. Malouin, e,adj. 
St. Omer (style). Audomarois, e, 

adj. 
Salad. Salado, /. (French). Salat 

( G erman) . 

Green salad. Grfinor salat (Ger- 
man). 
Salamander. Snlamandre, f. 
Salmagundi. Salmigondis, m. 
Salmis. Salmis, m. 
Salmon. Saumon, m. (French). Lachs 

(German) . 

Salmonlet, very small young salmon. 
Saumoneau, m. 
Salsify. Salsifis, m. (French). 

Schwarzwurzoln, Skorzonern (Ger- 
man) . 

Wild salsify. Barbe de bouc, /. 
Skorzonern ( German ) . 



Salt. Sol, m. 

Coar.se salt. Gros-sel, m. 
Salted. Sal 6, e, (/'Vcnc/t). Gesalzen ; 

in Salz (German). 
Saltpetre. Nitre, m. (French). Sal- 

potcr (German). 
Sand. Sable, m. 
Sandpiper. B<icassoau, m. 
Sand-smelt. AthCrine. 
Sandwiches. Sandwic'hs, f. (French). 

Bolegtc lirodchon ; Buttorbrot ( Ger- 
man ) . 
Sangnat (a kind of fish). Syngnatre, 

m. 
Sapid. Sapido. adj. 
Sardine. Siirdino, /. (French). Sar- 

dor (German) . 
Sarsaparilla. Salsopareille, /. 
Sassafras. Sassafras, m. 
Satin-like. Satin6, e, pa. p. 
Sauce. Sauce, f. (French). Sauce; 
Tunke (German). 

Covered with sauce. Sauc6, e, pa. p. 
Sauce-boat. Saucifere, f. 
Saucepan. Casserole, /. 

Small onrthenware saucepan. Co- 
cotto, /. 
Saucepan ful. Casserol6e, /. 
Sauerkraut. Choucroute, f. 
SniiSMgo, Saucis.se, f. (French). Wurst 

(German) . 
Saute pan. Sautoire, m. 
Savola or saveloy (sausage). Cer- 

vohis, m. 
Savory. Sapide, adj. (French). 
Savoy (stylo). Savoision-ne, adj.; 

savoyai'd, o, adj. 
Saxon (stylo). Saxon-no, adj. 
Scalded. Blanchi, o, pa. p. (French). 

Abgebriiht ( German ) . 
Sen 11 op. IY;tonclo, f. 
Scarlet, ftcnrlate, f. 
Sc<'ntod. I*arfnm4, o, pa. p. 
Scotch, t^.cossais, o, adj. 
"Sfotch Woodcock." B<'casso <5oossaise 

(French). Schottischo Wiirzbi.sson 

(German) . 
Scrag end (of a nock of mutton or 

veal). Collet, m. 
Scrambled. BrouilK;, o, adj. 
Scraped. Rap<', f, pa. p. 



126 



MARTYN'S MENU DICTIONARY 



Scraps. Bouts, m. pi. 

Sea. Mer, f. 

Sea-gull. Coulon de mer. 

Sea-kale. Chou marin, m. 

Sea-slug. Beche, /. 

Season. Saison, f. 

Reasoned. Assaisonne, e, pa. p. 

Hig'hly seasoned. Releve, e, pa. p. ; 
haut goiit. m. 
Seasoning. Assaisonnement, m. ; con- 
diment, m. 
Seasoning. Assaisonnant, e, adj. 
Seeds. Graines, f. (French). Kerne, 
Samen (German). 

Seed cake. Gateau anise. 

Freed from seeds. Epepine, e, pa. p. 
Select, filite. /. 
Seltzer. Eau de seltz. 
Semolina. Semoule, f. 
Senator. Senateur, m. 
September (month). Septembre, m. 
Served (a drink or meal). Servi, e, 

pa. p. 
Service. Service, m. 
Service (of plate). Buffet, m. 
Set pieces. Pieces montees, adj. 
Shad. Alose, f. 
Shaddock. Pamplemousse, f. 
Shade. Nuance, /. 
Shallot, fichalotte, f. 
Shape. Forme, /. 

Shaped. Fagonne, e, pa. p.; form6, e, 
Shark. Requin, m. 
Sharp. Aigre, adj. 
Sharp-sweet. Aigre-doux, adj. 

(French). Agro-dolce (Italian). 

Siissauer (German). 
Shattered. Brise, e, pa. p. 
Shaved. Rape, e (French). Ge- 

schabt (German) . 
Shavings. Copeaux, m. Hobelspane 

(German). 
Sheat fish. Lotte de Hongroie. 
Sheep. Mouton. m. : betes a, laine, /. 

( Fren eh ) . Schaf ( German ) . 

Female sheep. Brebis. 
Shell. Coque, /. : coquillage (used in 

plural); coquille*, /. : cosse, /.; 

ecaille (of oysters and clams). 
Shellfish. Grustace, m. (French). 

Sc'haltiere ( German ) . 
Sherbet. Sorbet, m. 



Shin. Jarret, m. 
Short. Court, e, adj. 
Short paste. Pate brisee, f. 
Short-loin. Aloyau, m. 
Shoulder. Epaule, /. (Epaule de mou- 
ton, etc.). 
Shredded. Cisele, e, pa. p. ; en chif- 

fonade ; efl51e, e (as, amandea 

effilees). 
Shrimp. Crevette, /. (French). Gar- 

neelen. Granaten (German, plural). 
Shrove-tide. Careme prenant, m. 
Siamese. Siamois, e, adj. 
Siberian. Siberien-ne, adj. 
Sicilian. Sicilien-ne, adj. 
Side (of beef, etc). Cote, m. 
Sideboard. Buffet, m. 
Side-dishes. Ajoutees. 
Sieve. Tamis (Tammy), w. 

Rubbed through a sieve. Tamise, e, 

pa. p. 
Sifted. Sasse, e, pa. p. 
Silesian. Silesien-ne, adj. (French). 

Schlesisc'her ( German ) . 
Silver. Argent, m. 

Silver pantry, silver table service. 
Argenterie, /. 

Silver platter. Plat en argent, m. 
Silvered. Argente, e, pa. p. 
Simmered. Mijote, e, pa. p. (French). 

Gelindegekocht ( German ) . 
Simple. Naturel-le, adj. 

Simple style. Au naturel. 
Sinews (freed from). Denerve, e, 

pa. p. 
Singed. Flambe, e, 2)o. p. (French). 

Gesengt ( German ) . 
Siphon. Siphon, m. 
Sippet. ApprMe, f. Croutes, /. i)l. 

(for soup). 
Sir. Monsieur, m. ; sieur, m. 
Siren. Sir&ne, f. 
Sirloin. Contrefilet, m.* ; faux filet 

(when served as a joint without the 

tenderloin). See also surlonge 

(French). 
Sister. Sqeur, f. 
Skate (fish). Raie, f. 
Skewer. Baguette, f. ; attelet. m. ; 

brochette, /. 
Skewered. Brochete, e, pa. p. 



MARTYN\S MENU DICTIONARY 



121 



Skewerful. iittereau, w. ; brochee, f. 
Skillet. Casserole, /. ; chaudron, m. 

vSmall skillet. Poelon, m. 
Skilletfnl. Poelonnee, f. 
Skimmed. Ecreme, e. 2)o. p. ; ecume 
( French ) . Abgeschaimit ( German ) . 
Skin. Peau, /. 

Skin (as of potatoes, etc., when 
served in skins). Robe, /. 
Skinned. Depouille, e, pa. p.; emonde, 

e (as, amandes emondees) . 
Skirret. Ache de montagne, /. ; berle. 

f. ; chervis*. m. 
Slice (a). Darne. /. : Troncon, m. 
Tranche, /. {Frcmch). Schnitt 

{German) . 
Outside slice. Entame, /. 
Thin slice. Etecalope, /. {French). 

Schnitzel ( G'erwi an) . 
Small slice, Schnittchen {German). 
In slices, sliced. Emince, e, pa. p. ; 
tronconne, e, pa. p.; en tranches 
{French). In scheiben {Ger- 
man). 
Slit open. Fendu, e. pa. p.; erafle, e, 

pa. p. 
Sloe. Prunelle, /. 

Sloe gin. Eau de vie de prunelle. 
Small. Petit, e, adj. ; mignon-ne, adj. ; 
mignard. e {French). Klein, e 
(German ) . 
Smallage. Ache, /. ; celeri sauvage, 

m. ; celeri des marais, m. 
Smelt. Eperlan, tn. {French). Stinte 

{German, plural). 
Smoked (hams and bacon). Fume, e, 
pa. p.: (other meat) boucane, e, pa. 
p. {French). Geriiuchert {Ger- 
man). 

Smoke-dried. Saure. e, pa. p. 
Smoked meat. Rauchfleisch {Ger- 
man ) . 
Smooth. Lisse, adj. 
Smothered. Etouffe, e, pa. p. ; fituve, 

e. 
Snail. Escargot, m. : limacon. m. 
{French). Schnecken {German, 
plural) . 
Snipe, Becassine, f. {French). 
Schnepfe ( German ) . 
Young snipe. Becau, m. 



Snout. Groin, m. 
Snow. Neige, /. 

Snowballs. Boules de neige, f. pi. 

{French). Schneeballe {German). 

Snow-bird. Alouette, /. ; niverolle, f. ; 

pinson de neige. m. 
Snow bunting. Oiseau de neige, tn. 
Soaked. Trempe, e, pa. p. 
Soda. Sonde, /, 

Soft. Mou, mol (m.) ; molle (/. ), 
adj. ; mollet, mollette ; moelleux- 
euse. 
Sole (fish). Sole, f. {French). See- 

zunge {German). 
Sora. R.^le, m. 
Sorrel. Oseille, /. {French). Sauer- 

ampfer {German). 
Souffle pan. Casserole a souffle, /. 
Soup. Soupe, /. ; potage, m. {French). 
Snppe {German). 
Clear soup. Consomme, m. 

{French). Kraft-brtihe {Ger- 
man). 
Cold soups. Kaltschalen {German). 
Thick soup. Puree. /. ; creme, /, 
Soup tureen. Soupiere, /. 
Sour. Acide, adj. ; aigrette ; .sur, e ; 
besaigre {French). Sauer {Ger- 
m an) . 

Slightly sour. Acidule. adj. Aig- 
relet-te {French). Siiuerlich 

{German) . 
Sourkrout. Choucroute {French). 

Sauerkraut ( Germ an). 
South. Sud, m. {French). Siid {Ger- 
man ) . 
Souvenir. Souvenir, m. 
Sovereign. Suzerain, e. m.f. 
Sow. Coche, /. ; truie. /. 

Wild sow. Laie, laye, /. 
Spanish. Espagnol. e, adj. {French). 

Spanisch {German). 
Spare ribs. Cotes de pore {French). 

Solperrippchen (German). . 
Sparkling. Mousseux-se, adj. {French). 

Spumante (Italian). 
Sparrow. Moineau, m. 
Spawn. Frai. m. 
Speckled. Bariole, e, pa. p. 
Spice. lEpice, f. : condiment, m. 
{ Frcn eh ) . Gewiirz ( German ) . 



128 



MARTYWS MENU DICTIONARY 



Spice extract. Gewiirzextrakt (Ger- 
man). 
Four spices. Quatre-epices. 

Spicy. Piquant, e, adj. ; ragoutant, e. 

Spinach. Epinards (always in plural 
in French). Spinat (German). 
Mountain spinach. Bonne-dame, /. : 

orraches des jardin, /. 
New Zealand spinach. Tetragone, f. 
Wild spinach. Anserine, /. ; bon- 
henri, m. 

Spirit. Liqueur, m. 

Spirits of wine. Eau de vie. 

Spirituous. Spiritueux-se, adj. 

Spit. Broc, m. ; broche, /. (De Iroc 
en houche, hot from the spit.) 
Roasted on the spit, a la broche. 

Spitful. Brochee, /. 

Splendid. Splendide, adj. 

Split. Casse, e, jm. p. ; fendu, e. 

Sponge (for making bread). Pate 
molle (French). Schwamm (Ger- 
man). 

Sponge cake. Biscuit, m. 

Sponger. Pique-assiette, m. 

Spongy. Spongieux-se, adj. 

Spoon. Cuillere, /. 

Spoonful. Cuilleree, /. 

Sportsman. Giboyeur, m. 

Sprat. Sprat, m. 

Sprig. Brin, m. 

Spring. Printemps, m. 

Spring, spring-like. Printanier-fere, 
adj. 

Spun (sugar). File, e, pa. p. 

Squab. Pigeon vierge, m. 

Squash. Courge, /. ; patisson, m. 
(French). Melonenkiirbis (Ger- 
man ) . 
Winter squash. Courge d'hiver. 

Squirrel, ficureuil, m. 

Stafle. Baton, m. 

Stale. Rassis, adj. 

Stalk, Tige, /. ; trognon, m. 

Starch. Amidon, m.; fecule, /. 

Resembling starch. Amylace, e, adj. 
Starchy. F6culeux-euse, adj. 

Starling, fitourneau, m. 

Stars. Etoiles, f. pi. (French). Sterne 
(German) . 

Steak, beefsteak. Bifteck, m. 

French steak. Bifteck, francaise (a 



broiled tenderloin steak with 
maitre d'hotel butter, garnished 
with French fried or soufflee pota- 
toes). 
Porterhouse steak. Bifteck d'aloyau, 

m. 
Rib steak. Entrecote. /. 
Round steak, Bifteck de noix de 

boeuf. m. 
Rump steak. Bifteck de pointe 

culotte. 
Sirloin steak. Entrecote, /, ; bifteck 

de contrefilet. 
Large tenderloin, garnished steak. 
Chateaubriand, rn. 
Steamed, fituve, e, pa. p. (French), 

GedJimj)ft ( German ) . 
Steeped. Macere. e, pa. p. 
Steer. Bouveau. Bouvillon, m. 
Stew. Of meat. Ragoflt. m. ; etuv6e, 
/. Of fruits or small birds : com- 
pote. 

Stewed (of meat). En ragout (as, 
boeuf en ragoitt. stewed beef ; 
etuvee, e, pa. p.: k I'etuvee (as 
boeuf a V etuvee). 
Stewed (of fruits or small birds). 
Compote de : en compote (as, com- 
pote de poircs. pigeons en com- 
pote). 
Stewed with spices. Daube. e, pa. p. 
Stewed. (German) Gediinstet, Ge- 
schmort. 
Steward. Commissaire. econome*. 

maitre d'hotel*. majordomo, m. 
Stewpan. Marmite, /, : casserole, /. 
Stick, Baton, m. 
Stimulant, stimulating. Stimulant, e, 

adj. 
Stock (in culinary .sense). Fond (as. 
Fond a potagc, soup stock). 
Second stock. Remouillage, m. 
Stone (of fruit). Noyau, m. 

Stoned, Enucle, e, adj. 
Strained, Passe, e, pa. p. 

Strained repeatedly, RepassS, e, 
pa. p. 
Strainer. Passoire, m. ; couloire, f. 
fitamine, /. (French). Sieb, Seiher 
(German). 

Chinese strainer. Chinois, m. 
Wine strainer. Passe-vin, m. 



MARTYN'S MENU DiaTIONAfiY 



12'.) 



Straw. Paille, /. (French). Stroh 

(German ) . 
Strawberry. Fraise, f. (French). 
Erdbeeren (German, plural). 

Chili strawberry. Frutille, /. 

Strawberry punch. Eirdbeerpunch 
(German) . 

Strawberry short cake. Gateau aux 
f raises. 
Straw-colored. Paille, e, adj. 
Streaked. Banderole, e, adj. ; panache, 

e. 
String. Ficelle, /. 
String, adj. File, e, pa. p. (French). 

Schneide (German) . 
Stringbeans. Haricots verts, jil. 

(French). 
Strip. Bande. /. ; allumette, /. 
Striped. Banderole, e, pa. p. ; raye, e. 
Stripped. Depouille, e, pa. p. ; ar- 

rache, e, adj. 
Studded. Cloute, e, adj. 
Stuffed. Farci, e, adj. ; fourre, e 

(French). Gefiillter, Gefiillt, Ge- 

fullte, Gefiilltes (German). 
Stuffing. Farce, f. 
Sturgeon. Esturgeon, m. (French). 

Stor (German). 
Style. Facon, w?. ; mode, /. (French). 
Art (German). 

In the style of ; In style, a la 

mode de — : a la mode . As, a la 

mode de Richelieu : a la mode fran 
caise. For menu purposes the phrase 
is though nearly always shortened to a 
la — as, a la Richelieu, a la frangaise, 
and is sometimes omitted altogther 
though its presence is still understood. 
(See a la in French-English section 
and "when a, la is omitted'' on page 
6.) 

Suabian. Schwabische (German) . 
Submerged. Submerge, e, pa. p. 
Substantial. Bourgeois, e, adj. 
Suburban. Suburbain, e, adj. 
Success. Succes, m. 
Succory. Chicoree sauvage, /. 
Succulent. Succulent, e, adj. 
Sucking pig. Cochon de lait (French). 

Spanferkel ( German ) . 
Suet. Of heef, graisse de rognon de 

boeuf, Of mutton, suif, m- Of 



pork (leaf lard), panne, j. 

(French). Nierenfett (German) . 
Sugar. Sucre, m. (French). Zucker 

(German) . 

Apple sugar. Sucre de pomme. 

Barley sugar. Sucre d'orge. 

Beet sugar. Sucre de betterave. 

Best quality refined sugar. Sucre 
raffine, f. 

Burnt sugar. Caramel, in. 

Sugar candy. Sucre candi, m. 

Cane sugar. Sucre de canne. 

Fruit sugar. Sucre de fruit. 

Loaf sugar, lump sugai;. Sucre en 
pain. 

Grape sugar. Sucre de raisin. 

Maple sugar. Sucre d'erable. 

Milk sugar, lactine. Sucre de lai<. 

Moist sugar (sugar which has not 
been refined). Oassonade. /. 

Sugar moistened with rum, brandy 
or any other liquor and then 
burned. Bn'ilot. m. 

Pulled sugar. Sucre tire. 

Raw sugar, coarse sugar, brown 
sugar, etc. Sucre brut. 

Sugar spun. Sucre file. 
Sugar plum. Bonbon, m. 
Sugar vinegar. Zucker-Essig [Ger- 
man') . 
Sultan', Sultana. Sultan, m. : Sul- 

tnne, f. 
Sultanas (small seedless raisins). Sul 

tanes. f. 
Summer. :6te, m. 

Summer-like. Estival, e, adj. 
Superb. Sunerbe. adj. 
Superfine. Superfin, e, adj. 
Superior. Superieur. e, adj. 
Superintendent. Surintendant, e. 

m. f. 
Supper, ^i^wfx^w m. (French). Aben- 

dessen (German). 

The Lord's SupT)er. Eucharistie. f. 
Surprise. Surprise, /. 
Sutler. Vivandior-ifere, m., f. 
Swallow. Hirondelle*, f. : arondp, f. 
Swan. Cygne, m. 
Swedish. Suedois, e, adj. 
Sweet. Doux-ce, adj. (French), Su7.o 

(German), 



130 



.MARTYN'i^ MEyU DICTIONARY 



Sweetbread. Ris, m. (French). 
Kalbsbrose, Midder, Milcher (Ger- 
man ) . 

Veal sweetbread, etc. Ris de veau, 
etc. 

Sweet potato. Patate, /. Also, but 
incorrectly, Batatc. 

Sweet-sour. See i^harp-sour. 

Sweetened. Adouci, e, pa. p. ; sucre, e. 

Sweetmeats. Confitures, /. ; dessert, 
m. 

Sweetness. Douceur, /. 

Sweets. Sucrerie, f. ; bonbons, w. 

Swelled. Souffle, e, pa. p. 

Swiss. Suisse, adj. Helvetien-ne 

( French ) . Scbweizer ( German ) . 

Sylph. Sylphe, m. 

Syrian. Sj^rien-ne, adj. 

Syrup. Sirop, m. 



Tal)le. Table, /. 

Common table for guests. Tabl" 
d'hote, /. 
Tablecloth. Nappe, /. 
Tail. Queue, /. As, queues d'ccrec- 

isses, crayfish tails. 
TalloAv. Suif, m. 
Tamarind. Tamarin, m. 
Tame. Domestique, adj. (French). 

Zahm (German) . 
Tammy cloth. lEtamine, f. 
Tannin. Tanin (French). Tannin 

(German). 
Tapioca. Tapioca, m. ; cassareep, m. 

(when crude) ; Manice, m. 

( Frcn ch ) . Ta pioka ( (J erm a n) . 
Tarpeian. Tarpeienne, adj. 
Tarragon. Estragon, m. 
Tart. Tarte, /. (as tarte aux fruiU, 

etc. ) Torte ( Germ an ) . 
Tart mold. Tonrtiere, f. 
Tart. Acre, adj. ; besaigre. 
Tartar style, a la tartare, ni. 
Tartelet. Tartelottc, f. 



Taste. (TOUt, m. 

Fine taste. Haut gout, in. 
Tasty. Gustatif-ve, adj.; ragoiitant, 

e. adj. 
Tavei*n. Taverno. /. 
Tea. The, m. (French). Thee (Ger- 
man). 

Teapot. Theiere, f. 

Tea service, Tea table. Cabaret. 

Tea tarts (for Christmas tree). 
Speculaci, Theeletterchen (Ger- 
man). 
Teal (duck). Cercelle, Sarcelle*. 
Teltow turnip.s (German turnips of 

very strong flavor). Navets de Tel- 
tow. 
Tender, made tender. Attendri, e, adj. 
Tfenderloin. Filet, m. (French). Lende 

( German) . 
Tendon. Tendon, m. 
Tepid. Attiedi. e, adj. 
Terrapin. Terrapene, /. 
Teutonic. Teuton-ne, adj. ; Teuton- 

ique. 
Theater. Theatre, m. 
Thibet (style). Thibetan, e, adj. 
Thick. Epais-se, adj. 
Thickened. Lie, e, pa. p. 
Thickening. Liaison, f. 
Thin. Mince, adj. ; menu, e. 
Thinned. Delie, e, 2J«- P- 
Thousand. Mille, adj. 
Three. Trois, adj. 
Thrush. Grive, /. ; turde, m. 
Thyme. Thym, m. (French). Thym 

ian ( German ) . 

Wild thyme. Serpolet, m. 
Tiara. Tiare, /. 
Tid-bitg. Beatilles, f. pi. 
Tied. Bride, e, pa. p. 

Tied (with a string). Ficele, c 
pa. p. 
Time. Tem])s. )n. 
Tip (fee). Pourboire, m. 
Tips (points). Pf)intos, /. iFr(n<:li). 

Spitzen ( Germ an ) . 
To. a. 
Toast. Pain roti, m. : brinde, /. : 

rotie, f.; toste, m. (French), Rost- 
brod ( German ) . 

Cushion of toast. Canape, m. 



MAR'ryN'S MENU DICTION Alii' 



131 



French toast. Avme Ritter (Ger- 
man ) . 
Toast tea, Toast water. Eau panee. 
Toastec'i. Roti, e, pa. p. 
Tomato. Tomate, /. {French). To- 
mate {German). 

Mixed with toraatoe.s. Tomate, e, 
adj. 
Tongue. Langue, f. (French). Zungo 
{(Jernian) . 
Sliced tongue. Zuugenscheiben 

(German). 
Smoked hog's tongue. T^anguier, m. 
Toothpick. Cure-dent, /;/. 
Tortoise. Tortue, m. 

Land tortoise. Tortue de terre. 
Sea tortoise. Tortue de mer. 
Town. Bourg, m. 
Tradesman. Fournisseur, m. 
Transalpine. Transalpin, e, adj. 
Transatlantic. Transatlantique, adj. 
Tree. Arbre, m. 

Small tree. Arbrisseau, m. 
Trepang. Beche, f. 
Trick. Attrape, /. 
Tricolored. Tricolore, adj. 
Trimmings. Parures, /. 
Trinket. Pompon, m. 
Tripe. Tripe, f.\ gras-double, m. 
{French). Kaldaunen, Kulielfleck 
(German). 

Small tripe. Tripette, /. 
Trophy. Trophee, m. 
Trout. Truite, /'. (French). Forelle 
(German) . 

Brook trout. Truite de ruisseau, /. 
Lake trout. Truite de lac, f. 
Salmon trout. Truite saumonee, /. 
Troutlet. small trout. Truitelle, /. 
Truffle. Truffe, f. (French). Trilffeln 

( German, plural) . 
Truffled. Truffe. e, adj. 
Trumpet. Trompette, /. 
Trussed. Bride, e. jia. p. ; trou.sse, e : 
retrousse, e. 
Trussed frog fashion. Crapaudine, 

/. 
Tub. Baquet, m. : tine, f. 
Small tub. Tinette, f. 
T'nft. Aigrette, f. 
Tuiiuv tisii. Thou, m. 



Turban. Turban, m. 

Turbit (a variety of the domestic 

pigeon). Tnrbit, m. 
Turbot. Turbot, w. (Fre»c/t). Stein- 
butt (German). 

Small turbot. Turbotin, m. 
Turkey. Dinde, m. and /. Dindon, m. 

(French). Puter, w. ; Puterhenne, 

/". ; Truthahn (German). 

Young turkey. Dindounean, m. 
Turkish. Turc, ni. ; T'urque, /., adj. 
Turmeric. Curcuma, m. 
Ttirned. Tourne, e, jja. p. 
Turnip. Navet, m. ; rave, /. Steck- 
. riiben (German). 
Early turnips. Mairiiben (Germain). 
Turtle. Tortue, f. (French). Schild- 

krote (German). 

Green tu:-*^^e. Tortue verte, f. 

Mock turtle. Fausse tortue, f. 
Tuscany (style). Toscan, e, adj. 
Twisted. Contourne, e, pa. p. 
Tyrolean. Tyrolien-ne, adj. 



u 



Udder. 



Tetine, /. As, Teiine dc 



veaiu 
Ulm. Ulmer (German). 
Uncapped. Decoiffe, e, pa. p. 
Uncooked. Cru, e; incuit, e, adj. 
Uncorked. Debouche, e, pa. p. ; deco- 

ifee, e. 
Uncovered. Decouv^rt, e, adj. 
Underdone. Saignant, e. adj. 
Unequalled. N.onpareil-le, adj. 
Underbrush. Bruyere, f. 
Under crust. Basse pate, /. 
Underdone, soft. Baveux-se (applied 

only to omelettes). 
Ungarnished. Degarni, e, adj. 

(French). In naturalibus (Latin). 
Union. Union, f. 
ITnleavened. Azyme, adj. 
T^nmoulded. Pemoule, e, pa. p. 
Unsnlted. Dessale, e, adj. 



132 



MARTYW^ MENU DlC'l'IONAIty 



Unsweetened (of wines). Brut, e, arf;. 
IJntrLissed, Debride, e, ija. p. ; de- 

troiisse, e. 
Ural (style). Ouralien-ne, adj. 
Urn. Urne, /. 
Usquebaugh (a liquor). Usquebae, 

m. (Also, though incorrectly, Scu- 

hac, m.) 
Utensil. Attirail, m. ; Ustensil, m. 

Set of cooking utensils. Batterie 
de cuisiue. 



V 



"Nlenna (style). Viennese. Viennois, 
e, adj. {French). Wiener (Ger- 
man). 

Vienna veal steak. Wiener Schnitzel 
((jerman). 

Village (style). Villageois, e, adj. 

Vine. Vigne, /. 

Vinegar. Vinaigre, m. 

Vinegar sauce. Vinaigrette, /. 

Vinous (strength and body of wine). 
A^ineux-euse, adj. 

Violet. Violette, /. 

Violet vinegar. Veilchen Wasser 
(German) . 

Virgin. Vierge, /. 

Virginia. Virginie, /. 

Viscount-ess. Vicomte-sse, m. f. 

Voluptuous. Voluptueux-euse, adj. 



Vanilla. Vanille, /. 

Vanilla (flavored). a la vanille. 
Varicolored, variegated (in color). 

Bigarre, e ; panache, e, adj. 
Varied. Varie, e, adj. 
Vase. Urne, /. 

Varsovian (style). Varsovien-ne, adj. 
Veal. Veau, nj. (/'^/•e/fc/t) . Kalbfieisch 

(German) . 

Veal cut from the end of the loin. 
Quasi de veau. 

Round bottom of veal. Sous-noix, f. 
Vegetables. Legumes, m. (French). 
Gemiise ( German ) . 

Vegetables such as carrots, turnips, 
onions, etc. Racines, /. 

Dish of mixed vegetables. Jar- 
diniere, /. 
Vegetable marrow. Courge, /. 
Velvet. Velours, m. 

Velvet-like. Veloute, e, adj. 
Venetian. Venitien-ne, adj. ; de Venise. 
Venice. Venise, f. 
Venison. Venaison, /. (French). 

Hirsch ( German ) . 
Vermicelli. Vermicelle, m. (French). 

Fadennudeln (German). 
Vermillion. Vermeil-le, adj. 
Viands. Viandes, /. 
A^ichy mineral water. Ban de Vichy. 
Victorious. A^ictorieux-se, adj. 
A'ictory. A^ictoire, f. 



w 



Wader, wading bird. Gralle, m. 
Wafers. Gaufres, /. (French). Hohl- 

hippschen ( German ) . 
AA^affles. Gaufres, f. (French). AVaf- 

feln ( German, plural) . 
AA^'aiter. Garcon, m. 

Head waiter. Maitre d'hStel, m. 

Restaurant waiter. Garcon de salle, 
m. 

AA'"aiter (seller of lemonade and soft 
drinks, etc.). Garcon limonadier, 
m. 
AValnut. Noix, f. 

Green walnut. Cerneau, m. 

AA''alnut cordial. Brou de noix. 

Preserved walnuts. Eingemachte 
w fi Inii sse ( Germ a n ) . 
AA^arm. Chaud, e, adj. 
AA'armed up. Rechauffe, e, pa. p. ; re- 

fait, e. 
AA^'ater. Eau, /. (French). AA^asser 

(German) . 
AA^ater ice. Glace a I'eau. 
AA^atercress. Cresson*, cresson d'eau, 

m. (French). Wasserkresse, brun- 

nenkresse* ( Germ an ) . 



MARTYN'S MEN a DICTIONARY 



13S 



Watermelon. Melon d'eaii, m. ; pas- 

teqiie, /. 
Watery. Aqueux-euse, m. f. 
Wealtli. Richesse, /. 
Wedding (stj'le). Nuptial, e, adj. 
Wedding cake. Gatean de noce, m. 
Week. Semaine, /. 
Welcome. Bienvenu, e, adj. 
Well. Bien, adv. 

Welsh. Cambrien-ne, adj. ; gallois*, e. 

Welsh Rarebit (or Rabbit). Fondu au 

fromage 9. la galloise (French). 

Wallische Kuseschnitte (German). 
We.st. Quest, m. 
Western. Occidental, e, adj. 
AVestphalian. Westphalien-ne, adj. 

(French). Westfiilisch (German). 
Wheat. Ble, m. ; froment, m. 

( Fren eh ) . AA'eizen ( G erman ) . 

Wheat boiled in milk. Froment6e, f. 

Egyptian wheat. Ble d'abondance, 
m. 

Spring wheat. Avrillet, m. 
Whey. Petit-la it, ni. 
Whipped. Fouette, e, pa. p. 
AVhiskey. Whiskey, m. 
White. Blauc-he, adj. ; blond, e 

(French). Weiss, weisse, weisser 

(German). 
Whitebait. Blanchailles, f. pi. 
AVhite grouse. Oi-seau de neige, m. 

(French). Schneehuhn (German). 
Whiting. Merlan, m. (French). Weiss- 
ling (German). 
Whole. Entier, ere, adj. (French). 

Ganz (German). 
Whortleberry. Airelle, jf. : Myrtil, m.\ 
Myrtille, /. : Bluet, m. 

Black whortleberry. Raisin de.-; 
bois, m. 
Widow. Veuve, /. 
Wild. Agreste, adj. ; Sauvage 

(French). Wild (German). 
Wine. Vin, m. (French.) Wein 

(German). 

New wine, unfermented wine. 
Mout, m.; Surmoilt, m. 

Pale wine. Clairet. 
Wine steward. Soramelier, m. 



Wing. Aile, /. 

Wing-tip. Aileron, m. 
Winter. Pliver, m. 
With. au, a la, a 1', aux. (See 

French k la.) Avec (seldom if ever 

used for menu purposes). 
Without. Sans, adc. 
Woman. Femme, f. 
Wood. Bois, m. (French). Hola 

(German) . 
Woodcock. Becasse, f. (French). 
Wiirz bissen (German). 

Young woodcock. Becasseau, m. 
Wood grouse. Poule de bruyere ; 

Poule de Limoges. 
Woodpecker. Pic, m. 
Wood-pigeon. Mansard, m. ; Biset, m. 
Word. Mot, m. 
Work. Oeuvre, /. 
World. Monde, m. 
AVormwood. Armoise, /. 
AA^ren. Oiseau beni. m. 



Yak (a species of ox). Yack, m. 

Yam. Yam, ni. 

Year. Annee, /. 

Yea.st. Levure, /. (French). Hefo 

( German) . 
Yeast stock. Fond de levain, m. 
Yellow. .Taune, adj. (French). Gelb, 

gelbe (German). 
Yolk. Jaune, m. ; Jaune d'oeuf. 

Beaten yolk (to brush with). 
Dorure, f. 
Yorkshire Buck. Fondu au fromage 

a la Yorkshire (French). Yorkshire 

Kiiseschnitte (German). 
Yorkshire Rarebit. See Yorkshire 

Bnck. 
Young. Jeune, adj. (French). Jung 

(German) . 



Other Works from the Book Department of The Caterer. 
The Financial Side of Hotel Keeping ( Second Edition) Price $2 

By "J. Elliott Lane" (Charles Alartyn). 
(300 pages, handsomely printed and bound.) 

This book is entirely different from any other work on the hotel business. The main 
"story" takes up the matter of location, investment, equipment, etc., the "financing" of the 
business after starting, and many points touching on policy, organization, etc., and the 
management of the back part of the house. Following this is a series of papers on the 
restaurant business. 

The "supplementary section" is of almost equal interest. It contains a full report of 
the discussion on the "whole and half" and "single portion" systems (the opinions of 
seventy-live hotel proprietors, restaurateurs and department heads) ; the discussion on the 
possibility of instituting a system of references (outlining several private systems in actual 
use, etc) ; more than fifty notable banquet menus of recent date (with, in many cases, 
descriptions of the decoration, service, etc.) ; reproductions of the bills of fare (full a la 
carte, with prices, etc.) of nearly 50 of the best known hotels and restaurants in New York 
— 'from the most expensive down to the "popular price" establishment; opinions on the 
question of "profit sharing" with employes, a little symposium on "the steward's position," 
the curriculum of tlie professional school of the Swiss Hotel Men's Society, etc. 

How to Make Money in a Country Hotel (Third Edition) Price $2 

By "J. Elliott Lane" (Charles ^Lirtyn). 
(200 pages, handsomely printed and bound.) 

The reason for the great success of this work is probably to be found in the fact that 
the author docs not content himself with merely advising "greater economy" or "better 
business methods" — instead he gets right down to a practical hold of the subject and shows 
how to economize and how to increase one's trade. Going further into the matter, he pre- 
sents an easy method of analysis that will show just where any leaks exist and where any 
loss is being sustained; tells "how to serve three good meals at a one-dollar per day rate, 
and yet make a good profit," presents detailed mcnu.s itemized for cost to show what can 
be profitably served at the rates obtained at tlie average country hotel; makes many sug- 
gestions for the improvement of the table and tak.s ui) th.e question of what sized portions 
should be served, the most effective, satisfactory and economical methods of service, the 
matter of banquet business, the proper control of supplies, etc. One of the most interest- 
ing parts is perhaps where Mr. Lane takes up in detail the cases of three country hotel 
])roprietors who have failed to make a satisfactory profit, and shows where the faults lie 
and how, even under the same conditions, it is possible to make a very fair amount of 
money. 

The main work is supplemented by a most valuable collection of articles and receipts 
selected for their practical value (especially to the hotel man who is doing business on a 
comparatively low rate). 

The Wine Steward's Manual Price only $1 

The only zvork of the kind published. 110 pages of reading nialicr, iUastrations, etc. 

Handsomely bound in cloth. 

How to taste and judge wine. The arrangement, etc., of the wine cellar. The care of 

champagne. Some diseases of wines. The proper fining of wines. The bottling of wines. 

Cellarage of bottled wines. Uncorking wine. The decanting and serving of wines. The 



Other JVorks from the Book Department of The Caterer. 

correct wines for different courses (with examples of different styles). The correct glasses 
for different wines and liquors (illustrated). The art of drinking wines. Controlling the 
issue of wines, etc. Notes en champagne. The production of champagne. A special 
chapter on port wine. H'ow to handle wines. A table of vintages, showing good and bad 
years. Clarets. Business suggestions for the restaurant, cafe and bar. Advice to the 
bartender. The mineral water question, etc., etc.. etc. 

The Post-Graduate Cookery Book Price (cloth bound) $2 

By Adolphc Meyer, for ii years chef of the exclusive Union Club, New York. 
(Nearly 300 pages. About 1,000 receipts.) 

"The Post-Graduate Cookery Book" is a work containing matter supplementary to, or 
in advance of, the regular standard works on cookery and kindred matters. 

Other cook books are, of necessity, to a great extent compilations, but the "Post- 
Graduate" is different. 

It has a special intrinsic value to the purchaser, for it contains a large number of 
receipts for special dishes which have never appeared in print elsewhere. Some of these 
receipts are new, others are for special dishes which have helped to enhance the reputations 
of famous establishments both in Europe and this country. 

"The Post-Graduate Cookery Book" is addressed principally to chefs, stewards, mana- 
gers and proprietors who have "graduated" in the hotel business, but everything in it is 
explained so clearly that it is of almost equal value to these less experienced. 

Dainty Dishes Price (cloth bound) $i 

By Adolphe Meyer, author of "The Post-Graduate Cookery Book," "Eggs and How to 

Use Them," etc. 

A book of specially "dainty dishes" which give an up-to-date epicurean touch to 
the service. It must not though be thought that the receipts are all too expensive for 
the average house. Many of the "made" dishes arc, on the contrary, economical in 
preparation and very profitable to serve. 

"Dainty Dishes" offers many opportunities to vary the daily bill of fare or the banquet 
or ball supper menu. 

Eggs and How to Use Them Price $i 

liy Adolphe Meyer, Author of "The Post-Graduate Cookery Book," etc. (Third Edition.) 
.About 150 pages. Ctotli hound. 

We wish to call special attention to the third edition of this, the most exhaustive work 
on egg cookery ever published. It contains about 600 receipts, classified as "poached, 
shirred, molded, omelettes, etc., etc.," and with titles in both French and English. Every 
receipt has been thoroughly tested. 

This edition contains a large number of new dishes devised since the publication of its 
l)redecessors. 

New and Standard Mixed Drinks Price, $i 

By Henry Roos. 
48 pages. Cloth bound. 
A new work, pocket size, containing about 100 rcceijits for new and standard mixed 
drinks, classified for ready reference, with an introductory chanter on bar work, the care 
of wines, etc., and illustrated with engravings of all the principal standard styles of glasses. 



Other Works from the Book Department of The Caterer. 
Foods and Culinary Utensils of the Ancients Price (cloth bound) 50c. 

An interesting, cleverly illustrated volume of 72 pages compiled from standard histori- 
cal works. The contents are divided as below: 

Assyria and the Other Kingdoms of the "Tawny Men." 

Egypt and the Egyptians. 

The "Vegetable Kingdom"' of Ancient Egypt. 

Greece Before the Age of Luxury. 

Rome in the Days of Her Greatest Prosperity. 

The Ancient Jews. 

The Chinese. 

The illustrations include banquets in the days of ancient Egypt and Rome, Egyptian 
and Roman culinary operations, ancient drinking vessels, a number of Chinese sketches, etc. 

Fables of the Hotel Profession and Poems of Good Cheer. 

A dainty little volume of 88 pages. Price in gilt lettered cloth 50 cents; in heavy paper 

covers, 35 cents. 

The "Fables" (by Charles Martyn) are little stories of the hotel business, which "hit 
off," in semi-humorous manner, many typical characters and conditions. 

"Poems of Good Cheer" (by Frank W. Doolittle) is a title made generously broad to 
cover a number of verses on the hotel business, those engaged in it and the good things 
dispensed. 

The Caterer Publishing Co., 

Established I893. New York 



Publishers of The Caterer, the "monthly text book" of the hotel, club and high-class 
restaurant business. Subscription price, $2 a year; $1.25 for six months. 

The Caterer keeps its readers informed on everything that is new in the hotel, club 
and high-class restaurant business — new ideas in service,^ reports of special occasions (such 
as banquets, etc.), new items of eqtiipment, new points in system, etc. Every issue also 
contains a variety of other matter of general interest, "what's happening among our sub- 
scribers," etc — all written in entertaining style. 



OCT 29 I90G 



